FRESH STRAWBERRY-RHUBARB PIE

2 cups  sliced rhubarb

2 cups  halved strawberries

1-1/4

cups  sugar

1/4

cup  MINUTE Tapioca

1

pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1

Tbsp.  butter or margarine

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.

Note: This is a Kraft Foods recipe.