Marionberry Pie

I seriously just made the. best. pie. ever. Seriously. You need to make this immediately. You want to know the best part? It was so simple. That's right: an easy, delicious pie recipe is happening right now. (Printable version)

Crust:
All- Shortening Crust Recipe

(This is an awesome recipe from my favorite blog, Our Best Bites.)

2 1/2 Cups Flour

1 tea salt

2/3 Cup & 2 Tbsp butter-flavor shortening

1/2 Cup ice water (really, really cold water)

Filling:

(This is from my awesome mom.)

6 Cups Marionberries

1 Cup sugar

6 Tbsp Tapioca (yes, I'm not joking)

1 Tbsp butter

Several pinches of raw sugar

Mix flour and salt in large bowl.

Add shortening in small chunks. Use a pastry cutter to mix until small, pea-size chunks form.

Here is the tricky part: add ice water 1 tbsp at a time. Do not stir. Using your hands, gently move the dry mixture toward the water so it eventually becomes moist. You are not stirring. Just making sure water touches everything. This will become dough.

Break into two pieces, wrap in plastic, refrigerate for 30+ minutes. Dough is easiest to work with when it is cold.

On a floured surface, roll out one piece of dough. Place in 9-inch pie plate.

Prepare the filling: Mix the sugar and tapioca together in a bowl.

Add 6 cups of fruit. Mix thoroughly, being careful to not crush the fruit. (You aren't making jam.)

Pour into pie plate. Break up the tablespoon of butter and scatter on top of fruit.

Roll out second piece of dough. Using a pizza cutter, cut small strips to make a lattice top. (Pies with lattice tops always look prettier. I promise.)

Weave the lattice together.

Bake in oven at 400 degrees for 15 minutes. Turn oven down to 350 degrees and bake for another 45-60 minutes. Pie will be bubbly (and smell wonderful) when it's done.

And now please admire my brand new rolling pin. Thanks, Mom, for the early birthday present!

You're welcome for giving you the (easiest) recipe for the. best. pie. ever.