Fresh Strawberry-Rhubarb Pie
Prepare as directed, using 2 cups sliced rhubarb, 2 cups halved strawberries and increasing tapioca to 1/4 cup.
How to Make a Lattice-Top Pie Crust
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.