Strawberry Rhubarb Pie

My friend Linda G. brought me some rhubarb from her garden last week when she was here for coffee.
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It's taken me a few days to get around to it because I've had a toothache all week, but today, I made the most fabulous pie.
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After rolling out the base pastry and laying it in the pie plate, I mixed a thawed bag of local strawberries that I froze last year; A big double handful of chopped rhubarb, 1 cup sugar, 1/4 cup of flour and a dollop of butter. I gave it a quick mix and poured into the pie crust. Then topped with another pie crust.


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Bake in the oven like you would an apple pie. 450 for 15 min, then turn down the oven to 350 for 45 min or until the pie is done..
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I always, always put a piece of tin foil under the pie. Can you see why?