strawberry rhubarb pie
Preheat oven to 425°F. Unroll 1 sleeve pie crust dough. Sprinkle dough lightly with 1 tsp flour. Place dough floured side down in a 9″ glass pie plate. Place strawberries and rhubarb in a large bowl. Combine sugar, tapioca, 1 Tbsp flour, lemon rind, cinnamon and salt in a medium bowl. Sprinkle sugar mixture over fruit and toss to coat; spoon fruit into dough lined pie plate; dot butter over fruit. Unroll remaining pie crust dough over filling and crimp top and bottom edges of dough to seal. Cut several vents in top crust. Bake 15 minutes. Reduce oven to 375°F. Shield crimped edges of pie with long strips of foil to prevent over cooking. Continue baking 45 minutes or until golden. Cool on wire rack before serving.
Makes 8 servings.