A classic and delicious pie with a perfect balance of sweet strawberries and tart rhubarb, encased in a flaky, buttery crust.

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Preheat oven to 425°F (220°C). Grease a 9-inch pie pan.
In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss the ingredients together until well mixed.
Roll out one pie crust and fit it into the bottom of the prepared pie pan. Trim any excess dough around the edges.
Pour the strawberry-rhubarb filling into the prepared pie crust, spreading it evenly. Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the top of the filling. Trim, fold, and crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape during baking.
Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool for at least 2 hours before slicing and serving to allow the filling to set.

If you prefer a sweeter pie, you can adjust the sugar to taste, especially if your rhubarb is very tart.
You can brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
Leftover pie can be stored in the refrigerator for up to 3 days.