The combination of the sweet strawberries and tart rhubarb makes this a classic in country fare.

Ready

• 1 ¼ cup sugar
• ⅛ tsp salt
• ⅓ cup flour
• 2 cup fresh strawberries
• 2 cup fresh rhubarb, cut in 1” pieces
• 2 Tbsp butter
• ¼ cup milk, cold
• 1 Tbsp sugar
• Pastry for 2-crust pie

Set

• Small bowl
• Large bowl
• 9 “ Pie pan

Go

1. Preheat oven 425°F.
2. In large bowl combine strawberries and rhubarb.
3. In small bowl combine 1 ¼ cup sugar, salt, and flour.
4. In a pastry-lined 9” pie pan, arrange half the strawberries and rhubarb
5. Sprinkle with half the sugar mixture from small bowl.
6. Repeat with remaining fruit and sugar mixture. Dot top with butter.
7. Place top crust and flute edges to seal. Cut vents in top crust.
8. Brush top of pie with cold milk and sprinkle on 1 tablespoon sugar.
9. Bake 40 to 50 minutes or until rhubarb is tender and crust is browned.