Strawberry Rhubarb Pie

• 1-1/4 cups (300 ml) sugar
• 1/4 cup (60 ml) flour
• 1 cup (225 ml) fresh strawberries
• 2 cups (475 ml) diced rhubarb
• 1 recipe pastry
• 2 tbsp (30 ml) butter

1. Sift sugar and flour together, combine 3/4 of it with fruit.
2. Line pie pan with pastry.
3. Sprinkle remaining dry mixture over bottom and add filling.
4. Dot with butter and arrange pastry strips over top in lattice design.
5. Bake in hot oven, 425 degrees (225 C.) F. for 10 minutes.
6. Reduce to moderate 350 degrees (175 C.) F. and bake 30 minutes longer or until fruit is tender.

sugar, flour, fresh strawberries, rhubarb, recipe pastry, butter

Taken from online-cookbook.com/goto/cook/rpage/000590 (may not work)