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Glazed Strawberry-Rhubarb Pie Mom

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Pastry for 2-crust pie
1-1/4 c sugar
1/8 tsp salt
1/3 c flour
2 c fresh strawberries
2 c fresh rhubarb 1 inch thick
2 tbsp butter or margarine
1 tbsp sugar

Combine 1-1/4 c sugar, salt and flour.
Arrange half of strawberries and rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter.
Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tblsp. sugar. Cut steam vents.
Bake in hot oven (425) 40 to 50 minutes or until rhubarb is tender and crust is browned.

Latticed Strawberry-Rhubarb Pie: Use a lattice top to show off the beauty of this spring pie.
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