Prep
0-15 mins
Cook
1 HR
Calories
340
Ingredients
2 cups
sliced rhubarb
2 cups
halved strawberries
1-1/4 cups
sugar
1/4 cup
MINUTE Tapioca
1 pkg
(14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 tbsp
butter or margarine
Instructions
Step 1
Combine first 4 ingredients. Let stand 15 min.
Step 2
Heat oven to 425°F. 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. Cut several slits in top crust to permit steam to escape.
Step 3
Bake 45 min. or until juices form bubbles that burst slowly. Cool.