Rhubarb-Strawberry Pie

4 cups rhubarb, cut in 1-inch pieces

2 cups strawberries, quartered

1¾

cups sugar

4-5 tablespoons regular tapioca, divided

1-2 tablespoons butter

Crust

2 cups all-purpose flour

1 teaspoon salt

¼

cup butter

½

cup butter-flavored vegetable shortening

4 tablespoons ice water

1 teaspoon regular tapioca

Milk

Sugar

For the filling: Combine rhubarb, strawberries, sugar and tapioca in a bowl. Let sit for 30 minutes, stirring occasionally.

Heat oven to 425 degrees.

For the crust: Combine flour, salt, butter and shortening in a large bowl. Cut the butter/shortening into the flour with a pastry cutter or two knives until mixture is uniform and fairly coarse. Sprinkle with ice water, a tablespoon at a time, tossing lightly with a fork after each addition. Work dough gently, just until it forms a firm ball. Do not overwork. Divide dough in two pieces, one slightly larger than the other.

On a piece of floured wax paper place the larger ball and flatten somewhat into a disk. Lightly flour the dough, place another piece of wax paper on top. Roll out dough from center to edge, turning the wax paper, until dough is 1/8 inch thick and 11/2 inches larger than the inverted pan.

Remove one layer of wax paper, invert pan on dough, place your hand under the wax paper and invert them both. Remove paper and gently press dough into pan. Trim edges to 1/2 inch from edge. Sprinkle dough with 1 teaspoon tapioca.

Scoop filling into pan, dot with a few small pieces of butter.

For the top crust, roll dough in a circle the size of your pie plate, 1/8-inch thick. Cut strips 1/2 inch wide. Place 7 strips across the pie in one direction, crisscross the pie with the others. Fold the edges of the strips and the edge of lower crust under and flute. Brush milk on top crust, sprinkle with sugar.

Bake 10 minutes, reduce heat to 350 degrees and bake 40-45 minutes or until well browned.

Serves eight.