Pastry for 2-crust pie
1 1/4 c. sugar
1/8 tsp. salt
1/3 c. flour (slightly more for frozen fruit)
2 c. fresh strawberries
2 c. fresh rhubarb (cut in 1 inch pieces)
2 tbsp. butter
1 tbsp. sugar

Line a 9 inch pie pan with half the pastry. Combine sugar, salt and flour. Arrange half the berries and half the rhubarb in pan. Sprinkle with half the sugar, salt and flour mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Adjust top crust and flute edges. Brush with milk and sprinkle with sugar. May use frozen fruit, well drained.