- 1 pastry for 9-inch double crust pie
- 3 cups sliced ripe tomatillos
- 3 cups sliced strawberries
- 1/4 cup instant tapioca
- 1 1/2 cups white sugar
- 1 teaspoon lemon juice, or more to taste
- 3 tablespoons butter, sliced
- Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.
- Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.
- Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.
- Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.