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1
Preheat the oven to 375F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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6
Set the pie shell to the side while you make the filling.
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7
To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt.
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8
Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated.
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9
Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter.
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10
Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.
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11
To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is thick and bubbling.
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12
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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13
Strawberry-Rhubarb Crumb Pie is best served at room temperature or warmed to 350F for about 10 minutes.
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14
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
