Preparation / Directions:
Make pie crust as directed and refrigerate. Pie Crust Food Processor Method Put flour and salt in work bowl with metal knife. Mix with one pulse. Add half the butter and all the shortening and pulse until mixture is crumbly. Add remaining butter and pulse until it is the size of peas. Turn off machine and add 3 tablespoons . Pulse until dough is thoroughly moistened. Do not process into a ball. The dough should hold together when you pinch it between your fingers. If it is too crumbly, add additional water a teaspoon at a time until dough holds together. Remove metal blade and place a large plastic bag over top of work bowl. Invert bowl and turn pastry into bag. Shape pastry in the bag into a ball and flatten into a patty. Seal bag and refrigerate until cold enough to roll, about one hour. By Hand Stir flour and salt together in a a medium-size bowl with a fork. Mix in butter and shortening with your fingers, pastry blender or two knives until pieces are size of small pie as. Add 3 tablespoons ice water and toss with a fork until flour is moistened and mixture starts to form a ball. If necessary, add additional water a teaspoon at a time until dough holds together. Gather dough in your hands and gently shape into a ball. Flatten into a patty. Wrap in plastic wrap or bag and refrigerate until cold enough to roll, about an hour. Makes pastry for one 9-inch pie dish or an 11-inch tart pan. Combine berries, 1/2 cup sugar, cornstarch and lemon juice in heavy medium saucepan over medium-high heat. Stir until mixture boils and thickens, about 5 minutes. Cool completely. Position rack in bottom third of oven and preheat to 350 degrees. Roll out dough and transfer to a 9-inch-diameter glass pie dish. Trim crust overhang to 1/2 inch. Fold edge under. Crimp decoratively. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, piercing with fork if crust bubbles, about 10 minutes. Transfer pie dish to rack and cool. Maintain oven temperature. Fill crust with berry mixture. To make streusel, combine remaining 3/4 cup flour, brown sugar and oats in large bowl. Using fingertips, mix in butter until moist clumps form. Sprinkle streusel over berry filling, covering completely. Bake pie until topping is golden, about 35 minutes. Transfer to rack and cool.
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