Glazed Strawberry-Rhubarb Pie

Makes 6 to 8 servings

1¼ cup sugar ⅛ teaspoon salt ⅓ cup flour Pastry for 2-crust 9-inch pie 2 cups fresh strawberries 2 cups (1-inch pieces) fresh rhubarb 2 TBSP butter 1 TBSP sugar

Combine 1¼ cup sugar, salt and flour in bowl; mix well. Roll out half of pastry. Fit into 9-inch pie plat. Arrange half of strawberries with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Roll out remaining pastry. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle 1 TBSP sugar. Cut vents in top. Bake in 425 degree oven 40 to 50 minutes or until rhubarb is tender and crust is browned. Cool on rack.