strawberry rhubarb pie.

 

  Rhubarb Pie   4 C. rhubarb (cut in 1-inch slices) 1 2/3 C. sugar 1/3 C. flour Dash of salt Let stand for 15 minutes. Meanwhile, prepare pastry for 2-crust 9-inch pie; line 9-inch pie plate with pastry. Fill with rhubarb mixture.  Dot with 2 tablespoons butter.  Adjust top crust, cutting slits for escape of steam; seal; flute. Bake at 400* for 50 minutes. PS  I like to lightly brush milk on top of the crust and sprinkle with sugar. Note:  You may want to cover the edge of the pie crust with foil so it doesn’t get too brown.     Mom and I made a few adjustments and decided to do 2 cups strawberries & 2 cups rhubarb. It was delicious. I love learning baking techniques from my mom. She's simply the best to learn from!