This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1930’s or 1940’s. I’ve typed it below along with a scanned copy.

Here we add rhubarb to the strawberries and bake them in a crust with a criss-cross crust.

Strawberry-Rhubarb Pie

Line a pie pan with pie crust. Mix together 1 cup sugar, 1 tablespoonful flour, 1-4 teaspoonful salt. Sprinkle 2 tablespoonfuls flour mixture over crust and dot with 1 teaspoonful butter. Pour 2 cups of halved strawberries and 1 cup of rhubarb cut into 1-inch pieces into crust. Add remaining sugar and flour mixture, dot with more butter. Top with a criss-cross crust and bake at 425 degrees for 15 minutes, then reduce heat to 375 degrees and bake 25 minutes longer.