2 c. flour
1/4 tsp. salt
1/3 c. shortening
4 to 5 tbsp. ice cold water

Sift flour and salt together; blend in shortening. Add ice water very slowly. Roll out on floured surface 1/8 to 1/4 inch thick. Line pie plate with dough; cut out another to fit top.

STRAWBERRY - RHUBARB FILLING:

2 c. rhubarb (fresh or frozen), cut into 1/4 inch pieces
2 c. strawberries (fresh or frozen), sliced
3 tbsp. cornstarch
1 1/4 to 1 1/2 c. sugar

Mix together and pour into prepared unbaked pie shell. Dot top with butter. Cover with top crust; pinch sides together to seal. Make a few small slits in top of crust with a sharp knife. Bake for 15 minutes at 425 degrees; reduce heat to 350 degrees and bake for 30 to 35 minutes.