standard pastry for 2 crust 9 inch pie (unbaked)
1 c. sugar
1/4 c. flour
2 tbsp. butter
1/4 tsp. salt
2 c. diced rhubarb
2 c. hulled and sliced strawberries

Roll a little more than half of the pastry 1/8 inch thick and line a 9 inch pie pan. Mix sugar, flour, and salt and sprinkle a small amount in the pastry lined pan. Combine the remaining ingredients and mix. Put in a pie pan and dot with butter. Roll the remaining pastry 1/8 inch thick. Put on pie, trim edges, and flute. Cut a few slits for steam to escape. Bake in a preheated, hot oven (425 degrees) for 40 to 50 minutes.

Caution: filling in pie has a tendency to drip over the side of the pie pan. Put aluminum foil underneath pie to catch the drips. This pie has always been a springtime favorite in our family. Too bad strawberries only last 2 weeks. I cannot make enough of them. The pies should be made when the strawberries are at their peak in flavor.