1¼ cup sugar
⅛ teaspoon salt
⅓ cup flour
Pastry for 2-crust 9-inch pie
2 cups fresh strawberries
2 cups (1-inch pieces) fresh rhubarb
2 TBSP butter
1 TBSP sugar
No nutrition information available
Combine 1¼ cup sugar, salt and flour in bowl; mix well. Roll out half of pastry. Fit into 9-inch pie plat.
Arrange half of strawberries with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter.
Roll out remaining pastry. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle 1 TBSP sugar. Cut vents in top.
Bake in 425 degree oven 40 to 50 minutes or until rhubarb is tender and crust is browned. Cool on rack.