Strawberry Rhubarb Pie!

For the crust:
2 c. flour
1/4 t. salt
2/3 c. butter
5 T. cold water

For the filling:
3 c. strawberries, halved
2 c. rhubarb, diced
1 c. sugar
1/4 c. cornstarch

For the topping:
1 T. milk
1 T. sugar

 

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap one ball in plastic food wrap; refrigerate.  Roll out the other pastry ball on lightly floured surface into 12-inch circle.  Place into 9-inch glass pie pan, pressing firmly against bottom and sides. Trim crust around edge of pan and set aside. Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust.
Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out  strips with sharp knife and place over filling.  Brush crust with milk and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 55 minutes. Cover with foil after 20 minutes to prevent burned crust.  Cool pie before serving.