2 cups flour1 cup shortening, chilled (we used butter-flavored Crisco)1/4 cup tepid water1 capful white vinegar (used a tablespoon)1 eggAdded: Two tablespoons sugarCut shortening into flour (and sugar). Add egg and . . . distribute. The recipe wasn't clear on how to do this without overworking the rest of the dough. Add water/vinegar until crust is just roll-able; should still be slightly crumbly. I added very little water, though, since the crust seemed almost overly buttery already. I ended up adding two tablespoons of flour and then rolling it and putting it in the pie plate before it got any warmer. Rolled out two crusts. Had a little ball left over (more about that later).
6 cups of blueberries (3 fresh and 3 frozen but separated, in our case)3/4 cup sugar1/4 cup flour1/4 cup tapioca starch2 tablespoons lemon juice (will try some zest next time)1/2 teaspoon cinnamonpinch cloves1 tablespoon butter, cut into little bitsPreheat oven to 425 degrees.Combine dry ingredients (include lemon zest if you're using it). Toss berries in flour mixture and fill pie plate. Cut strips to do a lattice top if you want. I'm far too lazy to do a lattice and always just cut some rounds out with a bottle cap; I'm considering putting a little tiny spool handle on a bottle cap just for this purpose. Sprinkle with lemon juice and dot with butter. Seal edges and brush with an egg wash if you want.Bake 35-45 minutes. Make sure the filling is bubbling or the tapioca won't be effective.
That was it. I split the difference between flour and tapioca because I was a bit worried that all-tapioca might be gummy, but all-flour might be . . . floury. As it is, I'm A-OK with the texture of the filling, and it tastes good. It doesn't ooze but it's not gelled, either.
1 tablespoon half-and-half
1 tablespoon shredded Cheddar
(should have added salt, but forgot)
350 for 17 minutes.
These were awesome, too. They could have all kinds of fillings.