Strawberry Rhubarb Pie – m. c. de marco

Ingredients

• 1 10" double-crust pie shell (uncooked)
• 1 lb. frozen rhubarb, chopped (½ inch thick)
• 1 lb. fresh strawberries, quartered (cut smaller if they’re jumbo)
• ¾ c. white sugar
• ½ c. brown sugar
• at least 4 T. sour tapioca starch (polvilho azedo)
• ¼ tsp. salt
• 1 T. butter or butter flavored Crisco (optional)
• 1 tsp. cinnamon (optional)
• 1 tsp. allspice (optional)
• egg for wash (optional)
• sanding sugar for topping (optional)