strawberry-rhubarb pie, improved

Ingredients in this Recipe

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup quick cooking tapioca
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2 inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
or double crust pie dough of your choice

See Full Recipe at Smitten Kitchen