Rhubarb Strawberry Pie

Rhubarb originated from Western China, Tibet, Mongolia, and Siberia. In the American colonies John Bartram of Philadelphia is credited with first planting rhubarb seeds in the 1730s. The seeds were sent from England, where rhubarb had been cultivated and had become a popular fruit. In the 1770s, Benjamin Franklin sent John more seeds from London. Only the stalks of the rhubarb are used, because Rhubarb leaves contain poisonous substances. Frostbitten stalks are also A common folk name for rhubarb is "pie plant."
~~~ Info derived from Wikipedia.

INGREDIENTS

2 pie crusts (one for the top, one for the bottom)
2 1/2 c rhubarb stalks (about 1 1/4 pounds)
2 1/2 c sliced strawberries
1 1/4 c sugar
1/4 c cornstarch or tapioca pearls
1/4 tsp salt

PREPARE THE FILLING

Clean the strawberries and remove the leaves.
Cut the strawberries in halves (or quarters for larger berries)
Clean and trim the rhubarb stalks.
Cut the stalks into 1/2 inch to 1 inch sections.
Add sugar, cornstarch or tapioca, and salt.
Stir until rhubarb is evenly coated with dry ingredients.

INSTRUCTIONS

1. Lay the bottom crust in the pie dish, ensuring that there are no gaps between the crust and the bottom of the dish.
2. Fill the crust with the pie filling.
3. Place the top crust on top, leaving equal overhang on all sides.
4. Cut the overhang to about 3/4" inch all around the pie.
5. Working around the pie, hold the bottom and top crust overhangs together and tuck the combined overhang into the pie dish behind the bottom crust.
6. With the forefinger and thumb of each hand, pinch the ridge formed by the tuck into a decorative edge, or press this ridge with a fork.
7. Brush the top of the pie with milk, and sprinkle with sugar.
8. Cut vents in the top crust so that steam can escape.
9. For a fruit pie, bake on the lower-middle rack of an oven at425 degrees for 30 minutes to set the crust, then at 350 degrees for 30 minutes to cook the filling.