(BONUS CONTENT WITHIN BONUS CONTENT! For a visual how-to, visit http://www.youtube.com/watch?v=OCUtoWP3T5k where you can watch Cidney Swanson make Bridget’s recipe for pie in less than ten minutes! The video quality isn’t up to Instagram standards, but you’ll see what matters to replicate this pie at home!)
THE ACTUAL RECIPE FOR THE ACTUAL PIE
(1) Place an ice cube in ¾ cup cold water and set aside for use later.
(2) Preheat oven to 425*F.
Combine ¼ cup minute-style tapioca with 1 ½ cups sugar and 1 tsp cinnamon. Stir well. Sprinkle dry mix over 6 cups Syllaberries (or blueberries, blackberries, marionberries, boysenberries, etc.) Allow to rest together for 15 minutes so that the tapioca can begin to soften in contact with the juices of the berries. If you skip this step, you will have undissolved tapioca gravel in your pie.
Combine 1 ½ cups flour + 1 tsp salt (mix well)
Add ¾ cup palm oil shortening using pastry blender or two butter knives to work shortening into flour until no lumps larger than a small pea remain.
Add ice water, 2 Tbsp at a time, stirring with a fork. Dough is ready when it begins to clump together, forming one moist dough ball. Do not be afraid of a moist dough. You can coat your surfaces, rolling pin, and hands with flour if it is sticky. You cannot go back and add more water later.
Form dough into a ball and press into a disc about ¾ inch thick. Lay disc upon well-floured pastry cloth or silicone mat. Using floured rolling pin, roll gently in all directions of the compass. Turn crust 45 degrees and repeat. Lift dough gently and reapply flour to pastry cloth/mat. Continue rolling crust (well floured) until large enough for a nine-to-ten inch pie pan.
Gently transfer crust to pie pan and flute edges. Fill pie pan with fruit. Top with a crumble topping.
1 cup flour
½ cup butter
¾ cup ground pecans or rolled oats (not ground)
½ cup brown sugar
Mix well into a lumpy dough similar to oatmeal cookie dough which you sprinkle on the fruit, as above.
Bake 12-15 minutes at 425*F, then reduce heat to 350*F and continue baking another 30-45 minutes or until fruit is boiling throughout pie plate. (Fruit must boil for tapioca to set it properly.)