Strawberry-Rhubarb Pie

Roll out half of pastry into a circle for a 9 inch pie pan. Fit pastry into pan. Combine rhubarb with strawberries. Add sugar and flour; mix lightly. Turn into pie pan. Dot with butter and sprinkle with nutmeg. Cover with remaining dough. Press rim of crusts with fork. Sprinkle a little sugar on crust. Wrap with foil or freezer wrap. Seal well. Freeze. To serve, remove from freezer, remove foil and cut slits in top. Bake at 400 degrees for 1 hour and 15 minutes. Less sugar may be used, depending on the sweetness of the berries.