In a large bowl combine strawberries, rhubarb, sugar, and corn starch. Allow to sit for at least 15 minutes.

Combine flour and sugar in a bowl. With a pastry blender (or fork) mash the butter into the sugar and flour mixture until the butter is uniformly spread through the mixture and about the size of peas.

In the food processor, mix together the flours, salt, and sugar.

Cut the butter into tablespoon sized pieces and while the food processor is running, toss in the butter one piece at a time.

Once all the butter is in the food processor, spin it around until the butter is in pea sized chunks.

Next, throw in the Greek yogurt and process.

Finally, add in the ice water. Spin until just combined.

The crust won't look like dough, it will still be quite crumbly. When you squeeze the dough between your fingers it should stick together.

Wrap the dough in plastic and put in the freezer for about 15 minutes.

Roll out the dough out to the size of your pan. This recipe makes a little more dough than you need for a 10 inch pie, but I like to have some overlap because I hate stretching the dough.

Pour the crumble topping on top of the strawberry rhubarb filling and spread evenly over the pie. I think that it is a good idea to place the pie on a baking sheet before putting it in the oven. The pie bubbles up and frequently over.

Bake pie at 425 degrees for 25 minutes, rotate the pie, and bake for another 30 minutes at 350 degrees.

Allow to cool and enjoy...with ice cream.