Adding tapioca thickens the flavorful juices that bubble up as the pie bakes.
Yield: 1 9- inch pie
Preheat oven to 450 degrees F
Toss strawberries and rhubarb together with sugar and tapioca.
Roll out dough, line pie plate with one crust. Pour in fruit and dot with pats of butter.
Roll out second dough and slice in 1- inch strips. Lay half of the strips on top of the pie filling, all in one direction; then weave remainder of strips in alternate direction to create a lattice top.
Bake for 55 minutes or until fruit is bubbling. Cool several hours, then serve and enjoy!
Delicious with a scoop of your favorite ice cream or a dollop of freshly whipped cream.
Please note that some ingredients and brands may not be available in every store.