Strawberry Rhubarb Pie
Pastry for 2-crust 9-inch pie, unbaked
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups diced rhubarb
1 pint strawberries, hulled and sliced
2 tablespoons butter
Preheat oven to 425 degrees F.
Roll 1/2 the pastry and line a 9-inch pie pan. Mix sugar, flour and salt together. Sprinkle a little of this mixture into the bottom of the pastry lined pan. Toss the rest of the sugar mixture with the rhubarb and strawberries. Turn the fruit mixture into the pie pan and dot with the butter.
Roll remaining pastry, cover pie, seal and crimp edges. Cut a few slits in crust to vent steam. Bake in preheated 425 degree F. oven for 40 to 50 minutes.
PS you can add up to a total of 2 cups of Strawberries if you prefer a more Strawberry taste.