Pareve Strawberry Rhubarb Pie

Preheat oven to 400°F (200°C). Roll out one portion of the pie pastry and fit it into a 9-inch pie dish, allowing excess to hang over the edges.

Combine the sliced rhubarb, halved strawberries, sugar, and flour in a large bowl, tossing gently until the fruit is evenly coated.

Pour the fruit filling into the unbaked pie crust, spreading it evenly. Dot the filling with small pieces of pareve margarine.

Roll out the second portion of pie pastry to fit the top of the pie. Place it over the filling and trim excess pastry to 1 inch beyond the dish edge.

Fold the edges of both crusts together and crimp decoratively with a fork or your fingers to seal the pie.

Cut 3-4 small slits in the top crust to allow steam to escape during baking.

Bake the pie at 400°F for 45 minutes, until the crust is golden brown and the filling begins to bubble at the edges.

Remove the pie from the oven and let it cool at room temperature for at least 15-20 minutes before slicing. This allows the filling to set slightly.