Instructions

1. Preheat the oven to 375 degrees.
2. In a large bowl, toss quartered strawberries and finely chopped rhubarb with sugar, salt, and cornstarch and set aside.
3. Line a pie tin with a sheet of raw pie crust.
4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
5. Top with second pie sheet, cutting 6 small slits for venting purposes.
6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours or so.
7. Cover the edge of the pie with foil after 60 minutes of baking if it begins to darken.
8. Remove from oven and let cool slightly before serving.