This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Martha C. Harwood - friend)
You can use our pie crust recipe #33, make your own pie crust, or use pre-made pie crust dough.
Pie Filling: 3/4 cup white sugar, 1/4 cup flour, 1 cup fresh sliced strawberries, 2 cups diced rhubarb, 2 TBSP butter. Sift flour and sugar together in a bowl, and then stir in strawberries and rhubarb. Spray inside of pie crust with Pam. Line pie crust with the fruit filling and dot with butter. Add top layer of pie crust and using a sharp knife, mark with slits. Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for 30 minutes longer or until fruit is tender and bubbling. Makes 1 - 9" pie.