2 to 4 tablespoons quick-cooking tapioca (depending on juiciness of fruit)
2 cups flour
1 teaspoon salt
1 cup butter-flavored shortening
4 to 6 tablespoons ice water
Meanwhile, make the crust. Preheat the oven to 400 degrees F.
Place the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Gradually add the ice water, 1 tablespoon at a time. Gently toss the flour with a fork to dampen. Gather the dough into a ball and chill for 10 minutes. Divide the dough in half.
Roll out one half on a floured surface and line a 9-inch pie plate with it. Pour the filling into the crust. Roll out the remaining dough and cut into 3/4-inch-wide strips. Twist each strip and lay it on top of the filling.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.