Strawberry Rhubarb Pie

1 c (250 g) sugar stir mix encase bake at 350°F for 50–60 minutes
2 T cornstarch
2 T quick-cooking tapioca
pinch of salt
3 c hulled and quartered strawberries (375 g)  
3 c rhubarb, sliced ½″ thick (375 g)
2 pie dough rounds  
  1. Stir together the dry ingredients
  2. Mix fruit and dry ingredients
  3. Put the fruit mixture between the pie crust rounds, in a pie plate
  4. Bake at 350°F for 50–60 minutes

Stolen from Williams-Sonoma Pie & Tart, ISBN 0-7432-4316-1.