My favorite pie crust is filled with four kinds of berries and baked with a brown sugar and cinnamon crumble topping.
For the pie crust*:
For the filling:
1cupfresh strawberry halves
1tablespoonsfresh lemon juice
For the crumble topping:
⅓cuplight brown sugar
1cup + 2 tablespoonsall-purpose flour
For the pie crust*:
Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours. (see * note below for what to do with the second disc of dough).
Remove one disk of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 375 degrees.
Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch pie pan. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Fold over excess edges and press into a smooth or fluted edge, ensuring that the whole outside edge is the same thickness. Chill while you make the filling and topping.
For the topping:
Mix sugars, cinnamon, and salt together in a medium bowl with a spoon or spatula. Add melted butter and combine. Add flour, ⅓ cup at a time until all combined. The mixture will resemble a paste. Don't worry, we will make it look like crumbs after it chills. Place in refrigerator to chill until you need it.
Assemble the pie:
Add sugar, cornstarch, salt, blueberries, and 2 tablespoons of water to a medium saucepan. Bring to a boil and cook for 4 minutes or until thickened. Remove from heat. Cool for 5 minutes. Add blueberries to a large bowl. Stir in cinnamon. Add the remaining berries and lemon juice. Toss very gently, as to not break up the berries. Add filling to chilled pie crust and spread to create an even layer.
Grab chilled crumb mixture from the refrigerator. Scoop a handful of the mixture from the bowl. Using your hands, crumble mixture evenly over the berry mixture. Crumbs should be the size of raspberries but don't worry if they are some bigger and smaller than that. The topping actually looks better when the size of the crumbs are uneven. Repeat with the rest of the mixture.
Place pie into a preheated oven and bake for 30 minutes. Remove pie and cover with aluminum foil. Bake for another 20-25 minutes. You'll know it's done when the berries are bubbling through the crumbs and the topping is deep, golden brown.
Let pie cool for at least 3 hours before cutting. Store leftovers in the refrigerator for up to 3 days.
* This dough recipe makes two crusts. You'll only need one for this tart. The other can be frozen and kept for up to 6 months to be used in another single-crust tart or pie.