Berry Crumb Pie

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Crust:

1 1/3 cups all purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water

Filling:

4 cups berries
1 cup sugar (+/-)
6 tablespoons flour
1/4 teaspoon salt
1 tablespoon lemon juice

Crumb Topping:

2 1/4 cps all purpose flour
1 1/2 cups unpacked light brown sugar
1 cup unsalted butter, softened

Preheat oven to 425°F

To make the crust: place the flour, shortening and ice water in the
large bowl of a food processor. Using on/off turns to cut shortening
in until dough is moist and clings together. Form dough into a ball.
On a lightly flowered surface, roll out the dough to fit into a 9 inch
glass pie pan. Fold the edges under all around the rim and crimp.

Pick over berries and rinse well, drain. Combine with the sugar,
flour, salt and lemon juice. Turn into a pastry-lined pie pan.

To prepare topping: in the large bowl a food processor, place the
flour, brown sugar and butter. Again, using on/off turns, cut in
butter and mix flour and sugar until the mixture resembles course
crumbs.

Bake at 425°F 10 mins., reduce heat to 375°F and bake 25 - 30 mins.
longer. Cool on a rack or serve warm.