The farmer's market opened up here recently, so we just had to start summer off with some strawberry rhubarb pie. I use an old recipe from a cookbook that was Brian's grandma's (Farm Journal's Complete Pie Cookbook-1965), and it is fail proof. You will need two crusts of your choosing to go with this recipe.
Combine 1 1/4 cup sugar, 1/8 tsp salt, and 1/3 cup flour.
Prepare 2 cups fresh strawberries and 2 cups (1" pieces) fresh rhubarb
Arrange half of the fruit in a pastry-lined 9" pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with 2 Tbsp butter.
Adjust top or lattice however you would like, and brush with cold water and sprinkle on 1 Tbsp sugar. Cut steam vents if using a full top.
Bake in hot oven (425 degrees) 40-50 minutes or until rhubarb is tender and crust is browned.
Theodore approves of this recipe.