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In a large bowl, mix sugar and flour. Add chopped strawberries and rhubarb and stir to combine. Let the ingredients stand in the bowl for 30 minutes.
Preheat oven to 400° F.
Prepare pie crust. Roll two sheets of dough and place the bottom layer in a 9" pie dish.
Pour the strawberry and rhubarb mixture into the bottom crust, top with the butter, then the second crust and flute the edges.
Brush top crust with milk and dust with a sprinkling of sugar.
Bake in the oven for 50 minutes or until crust is golden and juice bubbles.
Cool on a wire rack and serve with vanilla ice cream or frozen yogurt.