Mulberry Pie

1 pastry for double-crust pie
2 cups mulberries
1 cup thinly sliced rhubarb
1 cup sugar
4 tablespoons flour
2 tablespoons butter

Combine mulberries and rhubarb in a medium bowl.
Combine sugar and flour in a seperate bowl.
Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
Dot with butter.
Place top crust, cut steam vents, and flute edges.
Bake at 425 degrees for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.