Strawberry Rhubarb Pie

Ingredients:
Pastry for a 9 inch two crust pie
1 cup sugar
1 Tbsp. corn starch
1/3 Cup All-purpose Flour
2 cups of sliced strawberries
2 cups rhubarb (1/2 inch pieces)
2 Tbsp. margerine or butter

Heat oven to 425 degrees F. Prepare Pastry or use store bought crust. Mix sugar and cornstarch and flour. Turn half of the rhubarb and half of the strawberries into the pastry lined pie plate; sprinkle with half of the sugar mixture. Repeat with the remaining strawberries and rhubarb and sugar mixture. Dot with margerine. Cover with the top crust that has slits cut in it ; seal and flute the edges, cut off any extra crust and then sprinkle with sugar. Cover edge with a 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove the foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Makes 6 servings.
I usually double this recipe