Sun-Kissed Strawberry Rhubarb Delight Pie
Experience the taste of summer with our Sun-Kissed Strawberry Rhubarb Delight Pie. This exquisite dessert combines the tangy flavor of rhubarb with the sweet juiciness of strawberries nestled in a flaky, golden crust. Ideal for summer gatherings, picnics, and family celebrations, this pie delivers nostalgia and freshness in every bite.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Pastry dough for a double-crust pie
1 (sufficient for top and bottom 9-inch crust)
Rhubarb
1 lb (stalks unpeeled and cut into 1-inch lengths)
Strawberries
2 1/2 cups (hulled and halved lengthwise)
Sugar
1 cup
Quick-cooking tapioca or cornstarch
1/4 cup
Salt
1/4 teaspoon
Unsalted butter
2 tablespoons (cut into small pieces)
Milk or cream
as needed (for brushing)
Sugar
2 teaspoons (for sprinkling)
Instructions
1
Roll out half of the pastry dough and fit it into a 9-inch pie pan, leaving a 3/4 inch overhang. Refrigerate to keep firm.
2
Roll the remaining dough into a 12-inch round and refrigerate until ready to use.
3
Preheat your oven to 425°F (220°C).
4
In a large bowl, combine the rhubarb and strawberries.
5
In a separate bowl, whisk together the sugar, quick-cooking tapioca or cornstarch, and salt. Mix well to combine.
6
Add the dry mixture to the fruit and toss until everything is evenly coated. Let the mixture sit for about 15 minutes, stirring occasionally to let the juices release.
7
Transfer the fruit filling to the prepared bottom crust. Dot the surface of the filling with small pieces of butter.
8
Dampen the edge of the bottom crust with a bit of water, cover with the rolled out top crust, and firmly seal the edges by crimping or fluting.
9
Use a sharp knife to cut several steam vents in the top crust.
10
Lightly brush the top of the pie with milk or cream and sprinkle with sugar for a glistening finish.
11
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30 minutes.
12
After 30 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 25-35 minutes, or until the crust is golden brown and the filling is bubbling through the steam vents.
13
Remove the pie from the oven and let it cool completely before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Sun-Kissed Strawberry Rhubarb Delight Pie.
What are the primary fruits used in this pie?
The main fruits used are rhubarb and strawberries.
How many servings does this pie provide?
This recipe makes 8 servings.
What is the initial preheating temperature for the oven?
The oven should be preheated to 425°F (220°C).
How much rhubarb is required?
The recipe calls for 1 lb of rhubarb stalks.
How should the rhubarb be prepared?
The stalks should be unpeeled and cut into 1-inch lengths.
What quantity of strawberries is needed?
You will need 2 1/2 cups of strawberries.
How should the strawberries be prepared?
The strawberries should be hulled and halved lengthwise.
What type of crust is used for this recipe?
A pastry dough for a double-crust pie is used.
What thickeners can be used for the fruit filling?
You can use either quick-cooking tapioca or cornstarch.
How much sugar is added to the filling?
The filling requires 1 cup of sugar.
How long should the fruit and sugar mixture sit before baking?
The mixture should sit for about 15 minutes to let the juices release.
What size pie pan is recommended?
A 9-inch pie pan is recommended.
How do you finish the top of the pie crust?
Brush the top with milk or cream and sprinkle with 2 teaspoons of sugar.
Why should the pie be placed on a baking sheet?
It is placed on a baking sheet to catch any drips that may occur during baking.
How long is the initial baking period at 425°F?
The pie is first baked for 30 minutes at 425°F.
What is the oven temperature for the second stage of baking?
The temperature is reduced to 350°F (175°C).
How long does the second stage of baking take?
It takes an additional 25-35 minutes.
How do you know when the pie is finished baking?
The crust will be golden brown and the filling will be bubbling through the steam vents.
Should the pie be served immediately?
No, the pie should cool completely before serving.
What is the purpose of the butter mentioned in the ingredients?
Small pieces of butter are dotted onto the surface of the filling before adding the top crust.
How much salt is included in the recipe?
The recipe uses 1/4 teaspoon of salt.
What is the diameter of the top crust round?
The top crust should be rolled into a 12-inch round.
How do you seal the edges of the pie?
Dampen the edge of the bottom crust with water and firmly seal by crimping or fluting.
Is the rhubarb peeled for this recipe?
No, the instructions specify that the rhubarb should be unpeeled.
What category of food does this recipe belong to?
This recipe is categorized as a Pie.
How many individual ingredients are listed?
There are 9 ingredients listed in the recipe.
What are some tags associated with this recipe?
Tags include strawberry, rhubarb, pie, summer dessert, and fruity.
What is the description of the pie's flavor profile?
It combines the tangy flavor of rhubarb with the sweet juiciness of strawberries in a flaky crust.
What should you do to allow steam to escape during baking?
Use a sharp knife to cut several steam vents in the top crust.