| 1 | Combine 1 ?cup sugar, salt, and flour. |
| 2 | Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. |
| 3 | Sprinkle with half the sugar mixture. |
| 4 | Repeat with remaining fruit and sugar mixture. |
| 5 | Dot with butter. |
| 6 | Install top crust and flute edges to make high-standing rim. |
| 7 | Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. |
| 8 | Cut steam vents in top crust. |
| 9 | Bake in hot oven (425°F) 40 to 50 minutes or until rhubarb is tender and crust is browned. |
| 10 | [ farm journal complete pie cookbook; 1965 ] per fred peters fidonet cooking ech |
