from The Best Recipe cookbook
For one double-crust 9-inch pie
2 1/2 c. all-purpose flour, plus extra for dusting dough and work surface
1 t. salt
2 T. sugar
12 T. unsalted butter, chilled, cut into 1/4 inch pieces
8 T. all-vegetable shortening, chilled
6-8 T ice water
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat. Cut butter into flour with 5 1-second pulses. Add shortening and continue cutting until mixture resembles coarse cornmeal and is a pale yellow. Turn mixture into medium bowl. (I use my pastry blender and cut the butter that way by hand.)
Sprinkle 6 T. water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula, adding only enough water necessary for dough to stick together, up to 2 T. more. Divide dough into 2 balls and flatten each into a 4-inch wide disk. Dust disks lightly with four, wrap each in plastic wrap and refrigerate at least 30 minutes, or up to 2 days, before rolling.
In bowl, mix carefully:
4 pints fresh or 48 oz. raspberries, rinsed if fresh
1/4 c. quick tapioca
3/4 c. sugar
2 t. lemon juice
t. vanilla extract
Roll out dough for the bottom layer of your pie, so it extends about 2 inches farther than side of pie plate when placed over dough upside down. Dust work surface with flour occasionally to make sure dough doesn't stick. Once dough is rolled out, gently fold dough circle in half and then in half again to easily transfer to pie plate. Unfold and gently position dough. Trim excess dough around edges of pie plate. Place filling on top of dough in pie plate.
For the top dough, you can do a lattice, like I did, or roll out the second dough-disk and do a traditional double crust pie. For lattice directions go here.