Crust per 9in (2 crust pie)
2 cups flour
10 tbsp butter
Cold water
Cut Butter into flour with pastry blender or in food processor with dough blade. Add water a little at a time and stir gently with a butter knife until dough just begins to stick together. Gather dough into ball divide in 2. Roll out one ball and put into pie plate.
Filling/pie
2 cups frozen strawberries with sugar
2 cups of cut Rhubarb stems
½ cup sugar (Adjust to taste)
2-3 tbsp of corn starch mixed in a little water
Over medium heart, put berries, rhubarb, and sugar into large pan. Bring to a boil. Adjust sugar to taste. While stirring, add cornstarch mixture and continue stirring until the mixture clears and thickens.
Pour into pie crust. Roll out top crust, cut vents, and place over pie. Moisten edges and seal. Bake at 425 for 15 min. Reheat at 350 for 20 min.