Strawberry Rhubarb Pie

Heat oven to 425°F. Combine flour and salt in large 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 1 ball in plastic food wrap; refrigerate.

Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½ inch from edge of pan; set aside.

Combine all filling ingredients in large 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 10 (½-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with milk; sprinkle with 1 tablespoon sugar.

Bake for 55 to 65 minutes or until crust is golden brown and juice begins to bubble. (If browning too quickly, cover pie loosely with aluminum foil.) Cool pie 1 hour before serving.

* Substitute sliced frozen rhubarb, thawed, well-drained.