This tasty pie is great with sweetened whipped cream or a big scoop of Brennan's Ultra Premium Vanilla Ice Cream.
Preheat oven to 400F.
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss to coat and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake for 35-40 minutes, or until bubbly and brown. Cool on rack.