1. Make the Pie Crust:

In a large bowl, mix the 1 ¼ cups all-purpose flour and dash of salt.

Cut in the ¼ cup shortening and ¼ cup cold butter using a pastry blender or two knives until the mixture is crumbly (like coarse meal with some larger pea-sized pieces).

Gradually add the ice water (starting with 3 tablespoons), tossing with a fork until the dough just holds together when pressed. Add the last tablespoon of water only if needed. Do not overmix.

Shape the dough into a disk. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or overnight. Chilling is crucial for flakiness.

2. Prepare the Filling:

Preheat oven to 425°F (220°C).

In a large bowl, mix the 1 cup sugar, ¼ cup quick-cooking tapioca, and dash of salt.

Add the 6 cups of halved fresh strawberries and toss gently to coat evenly.

Let the filling stand for 15 minutes. This allows the tapioca to start absorbing the strawberry juices.

3. Roll Out the Bottom Crust:

On a lightly floured surface, roll the chilled dough disk into a 1/8-inch-thick circle, large enough to fit your 9-inch pie plate (about 12 inches in diameter).

Carefully transfer the dough to the 9-inch pie plate.

Trim the crust edge to leave about a ½ inch overhang beyond the rim of the plate. Fold the overhang under and flute the edge decoratively.

4. Make the Crumble Topping:

In a small bowl, combine the 1 cup all-purpose flour and ½ cup packed brown sugar.

Cut in the ½ cup of cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.

5. Assemble the Pie:

Pour the strawberry filling into the prepared pie crust.

Sprinkle the crumble topping evenly over the filling.

6. Bake the Pie:

Place the pie on a rimmed baking sheet (to catch any potential drips).

Bake at 425°F (220°C) for 20-25 minutes.

Reduce the oven temperature to 375°F (190°C).

Continue baking until the crust is golden brown and the filling is bubbly and thickened, about 25-30 minutes longer.

If the crust or crumble starts getting too brown, loosely tent the pie with aluminum foil.

7. Cool Completely:

Cool the pie completely on a wire rack before slicing and serving. This is critical for the tapioca-thickened filling to fully set.

8. Serve:

Serve at room temperature or slightly warm. If desired, serve with vanilla ice cream. Enjoy!