Strawberry-Rhubarb Pie

Ingredients

• 1 Tbsp butter 
• 0.3 cup minute tapioca 
• 14.1 oz ready-to-use pie crusts refrigerated (2 crusts)
• 2 cups rhubarb sliced
• 2 cups strawberries halved
• 1.3 cups sugar 

Equipment

• oven

Directions

1. Combine first 4 ingredients.
2. Let stand 15 min.
3. Heat oven to 425F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge.
4. Cut several slits in top crust to permit steam to escape.
5. Bake 45 min. or until juices form bubbles that burst slowly. Cool.