Let’s walk through making this wonderful Strawberry Crumble Pie together. First, prepare the pie dough. In a large bowl, whisk together the 1 1/4 cups flour and dash of salt. Add the 1/4 cup shortening and 1/4 cup cold cubed butter.

Using a pastry blender, two knives, or your fingertips, cut the fats into the flour mixture until it looks like coarse crumbs with some larger, pea-sized pieces remaining. Don’t overwork it.

Gradually sprinkle the ice water over the mixture, 1 tablespoon at a time, tossing lightly with a fork after each addition. Add just enough water (3 to 4 tablespoons total) until the dough begins to hold together when gently pressed. It shouldn’t be sticky.

Gather the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or even overnight. Chilling allows the gluten to relax and the fats to firm up, making it easier to roll and promoting a tender crust.

When ready to bake, preheat your oven to 425°F (220°C). Prepare the filling: In a large bowl, mix together the 1 cup sugar, 1/4 cup quick-cooking tapioca, and dash of salt. Add the 6 cups of halved fresh strawberries and toss gently until the berries are evenly coated. Let this mixture sit while you roll out the crust.

On a lightly floured surface, roll out the chilled dough disk into a circle about 1/8-inch thick and roughly 12 inches in diameter. Carefully transfer the dough to your 9-inch pie plate. Ease it into the plate without stretching. Trim the crust edge so it overhangs the rim by about 1/2 inch. Fold the overhang under itself and flute or crimp the edge decoratively.

Pour the strawberry filling into the prepared pie crust.

Now, make the crumble topping. In a small bowl, combine the 1 cup flour and 1/2 cup packed brown sugar. Add the 1/2 cup cold cubed butter. Using a pastry blender, forks, or your fingertips, cut the butter into the mixture until it resembles coarse, uneven crumbs.

Sprinkle the crumble topping evenly over the strawberry filling in the pie plate. Place the assembled pie onto a rimmed baking sheet.

Bake in the preheated 425°F oven for 20 to 25 minutes. The high heat helps set the bottom crust quickly.

After 20-25 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for another 25 to 30 minutes, or until the crust is golden brown, the crumble topping is nicely browned, and the filling is bubbling thickly through the crumble.

Carefully remove the pie (on the baking sheet) from the oven and place it on a wire rack. Let the pie cool completely – this can take several hours (at least 3-4) – before slicing and serving. Cooling is essential for the filling to thicken fully. If desired, serve warm slices with vanilla ice cream.