PPK Strawberry Rhubarb Crumb Pie

I didn't actually need to modify this incredibly easy and deeply satisfying recipe for my favorite summer sweet from Post Punk Kitchen for strawberry rhubarb pie.  I only note that 1.  it really is juicy and doesn't hold shape terribly well (may be better as a strawberry rhubard crisp?), and 2.  I had so much filling that it made two whole pies.

Strawberry Rhubarb Pie Ingredients:

1 unbaked single pie crust

Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup canola oil

Strawberry Rhubarb Pie Preparation:

1. Preheat oven to 425 F.
2. Combine all of the filling ingredients together in a large mixing bowl.
3. In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs.
4. Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape.
5. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.