1 two-crust pie crust
2 cups strawberries, sliced
2 cups rhubarb, sliced
1 cup granulated sugar
1/4 cup dry strawberry Jell-O
3 teaspoons quick-cooking tapioca

Mix all ingredients together. Roll out bottom crust and line pie plate. Pour pie ingredients into shell. Roll out top crust and cover pie. Seal edges and cut slits for steam to escape. Bake 40 minutes at 375 degrees F.

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