Strawberry Rhubarb Pie

This is my husbands favorite pie! It is how I stole his heart.

Click here for printable recipe!

3 c. strawberries {not heaping cups}
3 c. rhubarb {not heaping cups}
2/3 c. flour
2 c. sugar
1TBSP butter or margarine

Place bottom pie crust in deep dish pie pan. This is important or your dish will be overflowing!
Mix all ingredients.
Place ingredients in pie pan.
Top with butter.
Place remaining crust over it all and seal.
Cut slits(or smiley face) to vent the pie.
Cover edges with aluminum foil strips.
Place on a cookie sheet.
Bake at 425 degrees for 45-55 minutes removing the foil strips the last 15 minutes so the edges can brown. The center will be brown and bubbling when it is done.

If using frozen ingredients make sure to thaw and drain before using to avoid a runny pie!

I must not have measured the rhubarb and berries well because it was overflowing my deep dish pie plate, made for an ugly pie, but it should taste good.  I am including my embarrassing looking pie in the photos, to show that even somebody who normally makes beautiful pies, has some oops's.