Recipe Source: Rhubarb Central.com
Strawberry/Rhubarb Pie (from frozen fruit)
Note: Pies using frozen fruit tend to be much juicier than those using freshfruit. As a result, frozen fruit pies require more cornstarch or flour as thickeners.
9" double pie crust
1 1/4 cup granulated sugar
1/4 cup cornstarch
2 cups frozen strawberries
2 1/2 cups frozen chopped rhubarb
2 tbsps. butter
Roll out half of the pastry and fit it into a 9" pie plate. Trim edge even with the plate.
In a bowl, mix sugar and cornstarch together.
Add the fruit, and turn the mixture into the pastry-lined pie plate and dot with the butter.
Roll out the remaining pastry and cut into strips.
Arrange strips in a lattice fashion over pie. Tuck edges under bottom crust and flute.
Place pie on a baking sheet, and bake at 450° F for 15 minutes (or until pastry is golden), then reduce heat to 350° F and continue to bake for 50 - 60 minutes, or until filling bubbles and is thickened.