Fresh Strawberry Rhubarb Pie

• 2 9-inch pie shells
• 3 cups fresh rhubarb, cut into 3/4 inch chunks
• 2 cups fresh strawberries, sliced
• 2 tablespoons orange juice
• 1 1/3 cups sugar
• 1/3 cup flour
• 1 dash salt
• 2 tablespoons butter
• sugar, for dusting baked top crust

1. Line 9" pie plate with crust.
2. Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
3. Add sugar, flour and salt and mix.
4. Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
5. Bake at 425u0b0 for 20 minutes; reduce heat to 375u0b0 and bake another 40-45 minutes until bubbling and browned.
6. Remove foil last 10 minutes to brown edges if needed.
7. Remove from oven and immediately sprinkle liberally with sugar.

pie shells, fresh rhubarb, fresh strawberries, orange juice, sugar, flour, salt, butter, sugar

Taken from www.food.com/recipe/fresh-strawberry-rhubarb-pie-72201 (may not work)