I've not used tapioca before in a pie filling, but strawberries are notoriously juicy and the last thing you want is all that hard work to go oozing all over the inside of your oven. So here are a few pics.....
If you know me, you know I have a fondness for crumb tops. I almost always make pies this way. It's kind of a long story as to why.
You can see the tapioca here--it looks kind of gritty.
And here's the pie, uncovered, before it gets sprinkled with a crumb topping.
I'll report back and let you know this tastes. I'm hoping the crust stays together (it was breaking up a bit when I was transferring to the pie dish) and the filling doesn't go crazy on me.