Glazed Strawberry-Rhubarb Pie

1 1/4 c Sugar

1/8 ts Salt

1/3 c Flour

2 c Fresh strawberries

2 c Fresh rhubarb, cut in 1"

-pieces 2 tb Butter or margarine

1 tb Sugar

1 Pastry for 2-crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries 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. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] per Fred Peters Fidonet COOKING echo