1. Preheat oven to 450°.
2. In a medium bowl, combine flour and salt; cut shortening into the mixture using a pastry blender or 2 knives until particles are the size of coarse crumbs.
3. Sprinkle with cold water 1 tbsp. at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl.
4. Divide pastry into 2 balls. On a lightly floured surface, roll each pastry ball to 11-12" round (2" larger than an inverted 9" or 10" pie plate).
5. Fold one pastry sheet into fourths; place in a pie plate. Unfold pastry and ease into plate, pressing firmly against the bottom and sides.
6. In a large mixing bowl, combine fruit, ½ cup sugar and tapioca; mound into the pastry-lined pie plate.
7. Top with second pastry, folding and rolling the edge under the bottom pastry; press on rim to seal. Use a fork to crimp the edges.
8. Brush top of pie with a small amount of milk.
9. Cut 6-8 slits in crust; sprinkle with remaining 1 tbsp. sugar. Bake in preheated oven for 15 min.
10. Reduce heat to 350°; continue baking until top is golden-brown (about 30 min.).
11. Cool completely before serving.

Tasty Tip:

• For convenience, you can also use a refrigerated pie crust in this recipe.