This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb. The pie dough can be made ahead and refrigerated for up to three days before rolling and filling it. The whole baked pie can be cooled completely and refrigerated overnight to help the filling set and slice more neatly. Be sure to top slices of pie with vanilla ice cream, either store-bought or homemade .
02If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
03Preheat oven to 425.
04Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.
05Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.