Preheat your oven to 425°F (220°C).

In a large bowl, combine strawberries and rhubarb. Add sugar and cornstarch; mix well and let sit for 10 minutes.

Roll out your pie crust on a floured surface or unroll store-bought crust into the pie dish.

Pour the fruit mixture into the prepared crust and dot with butter.

Cover with another layer of crust or create a lattice top; seal edges.

Bake for 30-35 minutes until the crust is golden brown and filling is bubbling.