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Strawberry Rhubarb Pie

From Lynne Wilson

Preheat the oven to 425°F. Make enough pastry dough for a two-crust pie. Place the bottom crust in a 9-inch deep-dish pie plate.


1 pint strawberries, halved (2 to 3 cups)
3 cups rhubarb, ½-inch-sliced (about 1 pound)
1⅓ cups sugar
½ cup flour
¼ tsp. cinnamon
1 Tbsp. butter or margarine, cut into small pieces


Gently mix the strawberries, rhubarb, sugar, flour, and cinnamon. Spoon mixture into the bottom crust and dot with butter. Roll out the top crust and cover the pie. Seal carefully and cut steam vents. Bake at 425°F for about 45 minutes or until the crust is brown and the filling starts to bubble through the vents. Serve warm with ice cream.