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Strawberry-Rhubarb Pie

Pastry for 9-inch double crust pie (see recipe)
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1 1/4 cup granulated sugar
1/4 cup tapioca
1/4 teaspoon salt
1 tablespoon butter

1. Preheat oven to 425*F (220*F).
2. Combine prepared strawberries and rhubarb.
3. Mix together sugar, tapioca, and salt in a small bowl; add to strawberry mixture. Let sit 15 minutes.
4. Pour fruit filling into pastry-lined pie plate; dot with butter. Top with a lattice crust.
5. Bake for 45 minutes, placing foil around the crust edges to keep from over-browning, if necessary.

Makes 8 to 10 servings.