This old fashioned, strawberry rhubarb pie recipe was legendary in my family! Bright crimson filling is thickened with tapioca and covered in an all butter crust. No tapioca? I've got you with instructions for substituting with cornstarch!
0 Preheat the oven to 400F.
1 Mix the tapioca with the salt, light brown and granulated sugars until well blended.
2 Add the prepared strawberries and rhubarb to the sugar mixture and toss gently until completely coated.
3 Set aside for 15 minutes.
4 Stir the vanilla into the strawberry mixture.
5 Fit the pie dough into a 9-inch pie plate.
6 Fill with the strawberry mixture.
7 Dot with the butter.
8 Cover with the other half of the dough, crimping the edges together.
9 Cut vents in the top crust to allow the steam to escape.
10 Brush pastry with milk and sprinkle with sugar.
11 Place on a cookie sheet to catch the drips the place the whole thing in the oven.
12 Bake at 400F for 15 minutes.
13 Reduce heat to 350F and cook for 45 to 55 minutes more, or until the crust is golden brown and the filling is bubbly.
14 Remove from the oven and cool completely before serving.
