Enough dough for an 8 or 9-inch pie (bottom and top shells)
3/4 c. sugar
1/3 c. flour
1/4 tsp. salt
2 1/2 c. fresh strawberries, cut in half if lg.
2 1/2 c. 1/2 inch rhubarb pieces

Combine sugar, flour, salt, strawberries, and rhubarb. Mix well. Place filling in an unbaked pie shell, then cover with top shell, crimp edges to seal. Cut a few slits in top crust. Bake in a 375 degree oven for 25 minutes with foil wrapped around edge of pie plate; remove the foil and bake 25 to 30 minutes more or until brown.

NOTE: If you cannot find fresh rhubarb, the Giant Grocery carries it in their frozen foods section.