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1
In large bowl, with rubber spatula, gently toss strawberries, rhubarb, sugar, flour, tapioca, vanilla and salt.
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2
Let stand 30 minutes to soften tapioca, stirring occasionally.
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3
(You can use blueberries or raspberries in place of the rhubarb; just be sure to reduce the sugar and sweeten to taste.)
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4
Meanwhile, unroll one sheet of dough.
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5
Press into a 9 1/2 x 1 1/2 deep-dish pie plate; trim edge, leaving 1 1/2 inches of overhang.
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6
(At this point, you can brush the bottom crust with a beaten egg white and refrigerate to prevent sogginess.
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7
Preheat oven to 425 degrees F.
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8
Spoon strawberry and rhubarb mixture into crust; sprinkle butter pieces on top.
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9
On a lightly floured surface, roll out the remaining sheet of dough into a 12-inch round.
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10
Cut dough into 10 3/4-inch-wide strips with a knife.
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11
Lay 5 strips across filling, 1 inch apart.
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12
Arrange the remaining 5 strips diagonally on top to form a lattice pattern.
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13
(You can also weave in strips, if you like.)
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14
Trim ends of strips, moisten edge of bottom crust with water and press ends of strips gently to bottom crust to seal.
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15
Bring overhang up over strips; pinch edges to seal.
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16
Brush lattice (not edge) with milk.
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17
Bake pie 50 minutes to 1 hour, or until fruit mixture begins to bubble and crust is golden brown.
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18
(If the crust is browning too quickly, shield with strips of aluminum foil.)
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19
Let pie stand 1 hour to allow juices to set slightly.
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20
Serve warm, or cool pie completely to serve later.
