Strawberry-Rhubarb Pie - cooking recipe

Ingredients

pastry for 2 crust 9-inch pie (unbaked)
1 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 c. diced rhubarb
1 pt. strawberries, hulled
2 Tbsp. butter

Preparation

Roll a little more than half of pastry about 1/8-inch thick and line a 9-inch pie pan.
Mix sugar, cornstarch and salt; sprinkle a small amount in pastry-lined pan.
Combine remaining sugar mixture with rhubarb and berries.
Put in pie pan and dot with butter. Roll remaining pastry 1/8-inch thick.
Put on pie; trim edges and flute.
Cut a few slits for steam to escape.
Bake in preheated hot oven at 425\u00b0 for 40 to 50 minutes.