This recipe calls for equal amounts of strawberries and rhubarb, but it’s equally good when the 4 cups of fruit is almost all rhubarb, with just a handful of strawberries – wild ones, for instance – thrown in for color and flavor. (Unfortunately, you can’t use all strawberries or the pie comes out flat tasting and mushy. If you want strawberries and nothing but, try Bonnie Brae Strawberry Pie, star “Recipe with a History” in the May 1999 issue of Yankee.)
1. Heat oven to 425 degrees F. Roll out a little more than half the pastry dough and line a 9-inch pie pan.
2. Mix sugar, flour, and salt and sprinkle a small amount in the pastry-lined pan. Combine remaining sugar mixture with the strawberries and rhubarb, fill the pie pan, and dot with butter.
3. Roll out the remaining dough and top the pie. Seal the edges well, then trim and flute them. Cut a few slits in the top for steam to escape. Bake 15 minutes, then lower heat to 400 degrees F and continue to bake until filling is bubbling and the pie is nicely browned, 25 to 35 minutes more.