Why Is My Strawberry Rhubarb Pie So Runny?

Strawberry rhubarb pie is a classic summer dessert, but it can be frustrating to end up with a runny filling. There are a few reasons why this might happen, and luckily, there are also a few things you can do to fix it.

Why Is My Pie Runny?

  • Too much liquid: Rhubarb is a very juicy fruit, and if you don’t cook it down enough before adding it to your pie, it will release too much liquid and make your pie runny.
  • Not enough thickener: Thickener is what helps to set your pie filling and prevent it from being runny. If you don’t use enough thickener, your pie will be too loose.
  • Undercooked pie: If you don’t bake your pie long enough, the filling will not have time to set properly and will be runny.

How to Fix a Runny Pie

  • Cook the rhubarb down: Before adding the rhubarb to your pie, cook it down in a saucepan with a little bit of sugar until it has released most of its liquid.
  • Use enough thickener: The amount of thickener you need will vary depending on the recipe you are using, but a good rule of thumb is to use about 1 tablespoon of thickener for every cup of fruit.
  • Bake the pie long enough: Bake the pie for the full amount of time specified in the recipe. If the pie is still runny after baking, you can continue to bake it in 15-minute intervals until it has set.

Additional Tips

  • Use a double crust: A double crust will help to keep the filling from leaking out of the pie.
  • Vent the pie crust: Venting the pie crust will allow steam to escape during baking, which will help to prevent the pie from becoming runny.
  • Let the pie cool completely: Once the pie is baked, let it cool completely before slicing into it. This will give the filling time to set properly.

If you follow these tips, you can avoid ending up with a runny strawberry rhubarb pie. With a little bit of practice, you’ll be able to make a perfect pie every time.

Why is my pie runny?

Fruit-based baking can be challenging since various fruits have varying amounts of water, sugar, Should you deviate from a pie recipe, even slightly, your pie may turn out to be too runny. Fortunately, most runny pies are the result of the same errors (usually underbaking or undercooling), and if you adhere to good pie-baking advice, you can pretty much guarantee that you won’t have a runny pie again.

Bake the pie fully.

Most thickeners activate after maintaining a certain temperature long enough. Your thickener won’t reach the required temperature and time to thicken your filling if you don’t leave the pie in the oven long enough.

The filling should be thick and bubbling, as this will activate the natural fruit gelatin and thickening agents. Make sure your pie bakes for a long enough time to reach this bubbly stage.

If needed, use a pie shield to help protect your crust from burning. If you have a double crust, add an aluminum foil cover to protect the top.

Strawberry Rhubarb Pie


How do you keep a rhubarb pie from being runny?

Just take the liquid you strained out and simmer it over medium-low heat with a thickener like cornstarch until it’s less runny. Then add the thickened juice back to your rhubarb and cornstarch mixture before cooking your recipe like normal.

What to do if your pie is too runny?

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that’s already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Why is my strawberry pie watery?

Why is my strawberry pie runny? There are a few ways to prevent your strawberry pie from coming out runny. First, your recipe needs the right amount of cornstarch. Second, the cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point in order to fully activate its thickening power.

Will my fruit pie thicken as it cools?

A just-baked fruit pie’s filling will be very hot out of the oven, and quite messy to serve. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving.

Why is my strawberry rhubarb pie mushy?

One common issue with strawberry rhubarb pie is the whole “mushy puddle” situation. Bottom line: the filling is known to be a soupy mess. I asked around and found that instant tapioca is usually the fix. I didn’t have any tapioca in my cupboards and wasn’t about to show my face in the grocery store AGAIN that day, so cornstarch was my choice.

How do you make rhubarb crumble?

Rhubarb crumble is made of sliced rhubarb, flour, cinnamon, sugar, brown sugar, strawberries, apples, salt, baking powder, cold butter, and oats.

Why is my rhubarb pie filling runny?

Why is my filling runny? Typically when a strawberry rhubarb pie filling (or really any fruit pie) is runny it has to do with either the pie not cooking long enough or it not cooling long enough before slicing. Fruit pies do take quite a while to bake and you want to make sure that the juices are rapidly bubbling before you take it out of the oven.

Why is my rhubarb pie watery?

Well, watery pie is a very common problem depending on the recipe used. If you are not adding anything to deal with it you are basically counting on the rhubarb to have only so much moisture. Definite risk overall. 1-2 TBsp tapioca flour and 1 grated granny smith apple; this will create a natural “gel” and make consistency easier to achieve.

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