Fresh Strawberry-Rhubarb Pie

Preheat oven to 400°F. Place the pie dough into a 9-inch pie pan, pressing gently against the sides and bottom, and set aside.

Hull and halve the strawberries, then combine them in a large bowl with the diced rhubarb.

Add sugar, quick-cooking tapioca, and salt to the fruit mixture, then toss gently to coat evenly and let sit for 5 minutes to allow the tapioca to begin absorbing the juices.

Pour the fruit mixture into the prepared pie crust, mounding it slightly in the center and distributing the filling evenly.

Dot the top of the filling with 3 tablespoons of margarine, dividing it into small pieces scattered across the surface.

Bake at 400°F for 45 minutes, until the crust is golden brown and the fruit filling is bubbling slightly at the edges.

Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the filling to set.