How to avoid a runny pie filling
Fruit pies can be tricky! Why is my pie filling so runny? is a question I get a lot. Here are some tips for baking fruit pies that set up beautifully, with thick filling and sturdy (not soupy) slices:
- Do not adjust the amount of fruit, sugar and thickener (flour, cornstarch, etc.) listed in the recipe. Changing this ratio will affect how the filling sets up. Adding more fruit will add more moisture, and reducing the cornstarch and sugar will lessen the thickening power of the filling.
- Bake the pie until filling in the center bubbles. Cornstarch specifically won’t activate until it reaches a boil, so look for bubbling in the center of the pie to indicate that it’s fully baked.
- Let the pie cool completely. As the pie cools, the starches and fruit juices thicken and set. If you slice before the pie has cooled enough for the thickener to finish its job, the filling will be runny.
Can strawberry rhubarb sauce b used for a pie?
It’s likely a sauce will be too thin, but strawberry rhubarb pie filling would be great if you can find it, or you can make it yourself. Also, see my strawberry rhubarb pie recipe here.