- Combine 1¼ cup sugar, salt, and flour.
- Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan.
- Sprinkle with half the sugar mixture.
- Repeat with remaining fruit and Sugar mixture.
- Dot with butter.
- Install top crust and flute edges to make high-standing rim.
- Brush top of pie with cold water and sprinkle on 1 tablespoon sugar.
- Cut steam vents in top crust.
- Bake in hot oven (425 °F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
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