Instructions: Roll a little more than half of pastry 1/8 inch thick and line 9-inch pie pan. Mix
sugar,
flour, and salt and sprinkle a small amount in pastry-lined pan. Combine remaining
sugar
mixture with rhubarb and berries. Put in pie pan and dot with butter.

Roll remaining
pastry 1/8 inch thick. Put on pie, trim edges and flute. Cut a few slits for steam to
escape.

Bake in preheated hot oven (425 degrees) for 40-50 minutes.

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