Strawberry-Rhubarb Deep-Dish Pie - cooking recipe

Ingredients

2 pints strawberries
1 lb rhubarb (without tops, or can use frozen)
1 1/4 cups sugar
1/3 cup all-purpose flour
2 tablespoons quick-cooking tapioca (to thicken it)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
pastry for double-crust pie (*see notes)
1 tablespoon butter (or margarine, if you prefer)
1 tablespoon milk

Preparation

Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
* While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
Preheat oven to 425 degrees Fahrenheit.
Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.