Strawberry Rhubarb Pie Recipe

Ingredients (9)

• 6 cups rhubarb (21 ounces; 600 g), trimmed and cut into 1/2-inch pieces, about ten 24-inch stalks
• 2 cups strawberries (11 ounces; 310 g), trimmed and cut into 1/2-inch pieces
• 1 1/2 cups granulated sugar (10.5 ounces; 300 g)
• 1/4 cup plus 2 tablespoons minute tapioca (2.5 ounces; 70 g)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon vanilla paste (see note)
• 3 tablespoons strawberry jam or preserves (2.75 ounces; 75 g)
• 1 recipe buttery, flaky crust, prepared for a double-crusted pie
• 1 large egg, lightly beaten, for glazing