Strawberry Crumb Pie

                                                        6 cups fresh strawberries
                                                        3/4 cup sugar
                                                        1/4 cup minute tapioca
                                                        1-1/3 cups flour
                                                        1/2 tsp. salt

1/2 cup solid vegetable shortening
2 to 3 tbs. water
1/4 cup light brown sugar
1/2 tsp. cinnamon

Mix strawberries with sugar and tapioca. Let stand while making pastry. Combine flour and salt in bowl. Cut in shortening until uniform, but course. Reserve about 1/2 cupful of mixture and set aside. Sprinkle water over remaining mixture in bowl then toss with fork and press into ball. Roll on lightly floured board to fit pie plate. Fill with strawberry mixture. Cut an 8-inch round piece of foil and lay over filling. Place a sheet of foil under pie during baking as it may bubble over. Bake in preheated 400 deg. oven for 35 minutes. Blend reserved 1/2 cupful of flour mixture, brown sugar and cinnamon. Remove foil and sprinkle mixture over pie. Continue baking for 30-40 minutes or until crust and crumb topping are browned. Cool.

Compliments of Doris Rowe