Ingredients

Equipment: 10-inch aluminum Dutch oven
Charcoal briquettes

Crust:
4 cups flour
1 1/2 cups lard
1/2 cup butter-flavored shortening
1 1/2 teaspoons salt
2 eggs slightly beaten
6 tablespoons water
2 tablespoons orange extract

Directions

In a bowl, cut the flour, lard, shortening and salt together. Mix eggs, water and extract in a separate bowl. Once mixed, add to the flour mixture. Combine until soft dough is formed. Divide dough into 2 equal-size pieces, place in zip-locking plastic bags and set aside.

Filling:
2 cups fresh strawberries, diced
3 cups other fresh berries as desired, diced
1 tablespoon orange zest
1/4 to 1/2 cup instant tapioca
3-4 tablespoon butter (optional)
1/2 to 3/4 cup sugar

In a bowl combine and stir the berries, orange zest and sugar together. Add the instant tapioca and stir again. Set aside.

Pie directions: Roll out one of the balls of dough on a lightly floured surface to form a 14-inch circle. Place the dough in a greased or parchment-lined Dutch oven, making sure to press the dough up the sides of the Dutch oven to secure it in place.

Pour the berries into the crust and smooth out evenly. Dot with the butter at this time if desired.

Roll out the second dough the same way, but place the second crust in any design desired over the berries.

Cover and bake for 40-50 minutes with 9-11 coals on the bottom and 6-16 on top, or until the crust is golden brown in color. Rotate Dutch oven every 15 minutes to avoid hot spots.

Once pie is done, remove it from the heat and allow it to cool at least 20 minutes before trying to remove it from the Dutch oven. Serves 6-8.