With a pastry blender, combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.  Roll out 1 crust and line a pie plate with it.

Preheat the oven to 375 degrees.

Mix the strawberry, rhubarb, ¾ cup sugar, cinnamon, flour and tapioca granules in a large bowl and toss to coat.  Pour the filling into the crust lined pie plate and add a second, rolled out crust on top.  Crimp the edges of pie crust together and brush with egg wash and sprinkle with sugar. 

Cut a few slits {or use a small cookie cutter to make a few decorative “holes”} in the top of the crust.

Place the pie pan on a lined cookie sheet and bake at 375 degrees for 45 – 50 minutes or until the juices are bubbling and the top crust is a nice golden color. {I like to rotate my pie about halfway through the baking process}.

Let the pie cool for a few hours before serving.