Strawberry-Rhubarb Pie

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or a fork, incorporate the butter by “cutting it in” to the flour until the butter forms small, pea-size pieces. Chill.

Place rack in the center and preheat oven to 375°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out one disk of dough with a rolling pin until it forms a 10" circle. Reserve the second disk for another use. Fold the circle in half, place it in a 9" pie plate so that the edges of the circle drop over the rim, and unfold the dough to cover the pie plate completely. Crimp the edges of the pie dough as desired and dock the bottom of the dough with a fork. Brush the rim of the pie shell with heavy cream to create a golden-brown finish. Refrigerate the pie shell while you make the filling.

To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, and sprinkle with the sugar mixture, making sure all of the fruit is thoroughly coated. Immediately transfer the strawberry-rhubarb filling to the pie shell (if left sitting too long, these fruits will create a lot of juice, resulting in a soggy pie) and dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the strawberry-rhubarb filling, covering it completely.

Place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 2 hours before serving. Do ahead: This pie is best served at room temperature or warmed to 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.