Preheat your oven to 425°F (220°C).

In a large bowl, combine sliced strawberries and chopped rhubarb.

Add sugar, flour, vanilla extract, lemon juice, and salt to the fruit mixture.

Toss the mixture gently until the fruit is evenly coated.

Roll out one pie crust and place it in a 9-inch pie dish.

Pour the fruit mixture into the crust, spreading it evenly.

Dot the filling with small pieces of butter.

Roll out the second pie crust and place it over the filling.

Trim the edges and crimp to seal the pie.

Cut slits in the top crust for steam to escape.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30 minutes or until the filling is bubbly.

Let the pie cool before serving.