-
1
Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
-
2
In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
-
3
Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
-
4
* While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
-
5
Preheat oven to 425 degrees Fahrenheit.
-
6
Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
-
7
Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
-
8
Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
-
9
Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.
