-
Preheat Oven to 350F
-
Roll dough onto a floured surface and fit into a pie plate, saving the rest of the dough for a lattice top or cutting out designs for the top. Place in freezer while putting together the filling. If using a store bought bottom crust, keep in freezer while preparing the filling.
-
In large bowl place rhubarb, sugars, cinnamon, salt and tapioca starch. Allow to sit for 1/2 hour and then drain juices.
-
Add fresh or frozen strawberries, lemon juice, vanilla and orange extract (if using) and mix. Dot with small pieces of butter and lightly combine.
-
Pour/ladle filling into the (unbaked) pie crust, careful not to overfill. Add a lattice top or pastry designs
-
Bake for about an hour, or until the crust is browned and the filling is bubbling. If the top & sides start to get too browned during baking, cover with foil or a pie shield.
-
Allow pie to cool completely, preferably overnight, before slicing. Strawberry pie needs more time to thicken as it can be very liquid-y when it comes out of the oven.