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1
Roll out and place pie pastry into a 9 1/2 inch deep-dish pie pan; place in freezer for 15 minutes.
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2
Preheat oven to 400.
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3
In a big bowl, combine rhubarb, sugar, lemon juice, and lemon zest; toss together; set aside for 10 minutes.
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4
Add in the strawberries and tapioca; toss well; scrape filling into the chilled pie shell; smooth top with your hands.
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5
Place pie on the center oven rack; bake for 30 minutes.
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6
Meanwhile, combine the flour, cornmeal, brown sugar, cinnamon, and salt in a food processor; pulse several times to mix.
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7
Scatter the butter over the top and pulse until the mixture resembles fine crumbs.
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8
Empty the crumbs into a bowl and rub between your fingers to make large, buttery crumbs; refrigerate until ready to use.
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9
Remove pie from oven; decrease temperature to 375; carefully dump crumbs in the center of the pie, spreading them evenly over the surface with you hands.
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10
Tamp them down gently; return pie to oven, placing it so that the part that faced the back of the oven now faces forward; slide a foil-lined baking pan onto the rack below to catch any spills.
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11
Continue to bake 30-40 minutes until juices bubble thickly around the edge; if necessary, cover with loosely tented foil during the last 10 minutes to prevent overbrowning.
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12
Transfer pie to a wire rack; let cool for at least 1 hour before serving.
