Ingredients

Instructions

  1. Line 9" pie plate with crust.
  2. Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.
  3. Add sugar, flour and salt and mix.
  4. Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.
  5. Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.
  6. Remove foil last 10 minutes to brown edges if needed.
  7. Remove from oven and immediately sprinkle liberally with sugar.