Always Loved Strawberry Rhubarb Pie

Directions

Make the pre-baked pie crust.

In a bowl combine the rhubarb, strawberries, cornstarch, water or juice, and sugar.

Mix well to coat the fruit with cornstarch and sugar, then let sit for 10 minutes.

Fill the pre-baked pie shell with the fruit mixture.

Cover the edges of the crust with foil to prevent browning.

Bake for 10 mintues at 450℉ (230℃), then reduce heat to 350℉ (180℃) F, and continue baking for 25 to 30 minutes.

Remove the pie from the oven, and let it cool to room temperature before serving.