Strawberry Blueberry Rhubarb Pie

I've been wanting to make this pie ever since a recipe was sent to me by a friend of the family. I'll admit, I used a store-bought crust and made a few modifications of my own, but the pie didn't last long in my house. Man, was this good.
Strawberry Blueberry Rhubarb Pie
1 package of pre-made pie crust dough from Trader Joes
2 1/2 c rhubarb, chopped
2 c strawberries, hulled and chopped
3/4 c frozen blueberries
1 3/4 c sugar
1/3 c quick-cooking tapioca (dry)
1 1/2 T unsalted butter

1. Place the rack in the middle of the oven, and in the rack just below it, place a foil-lined baking sheet to catch any drippings.
2. Preheat the oven to 425F.
3. In a big bowl, combine all ingredients except the crust and butter.

4. Place one pie dough circle in the pie pan and secure the edges.
5. Pour the berry rhubarb mix into the pie pan, dot with butter, and cover with the second pie dough circle.
6. Crimp the edges of the crust and cut a few vents in the top. Make a ring of tin foil around the crust to prevent it from burning.
7. Bake for 40 minutes, remove the foil, and bake for another 10 minutes until the fruit is bubbling.
8. Serve with a scoop of vanilla ice cream.

 I could barely get a picture of it before it was gone!