Prepare the pie crust: Make a homemade pie dough or use a store-bought crust. Roll out the dough and line a pie dish with it, crimping the edges to create a decorative border.
Make the filling: In a large bowl, combine sliced rhubarb, fresh strawberries, sugar, cornstarch, and a pinch of salt. Toss the ingredients together until the fruit is evenly coated.
Assemble the pie: Pour the strawberry rhubarb filling into the prepared pie crust. Top with the remaining pie dough, either in a lattice pattern or as a full top crust. Crimp the edges to seal the pie.
Bake the pie: Preheat your oven to 400°F (200°C). Bake the pie for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve: Allow the pie to cool completely, at least 2-3 hours, before slicing and serving. Enjoy the Strawberry Rhubarb Pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Butterfingers Delight