Why is my strawberry pie runny?

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.

What is the cardinal rule of pie dough making?

The cardinal rules of pie dough: Keep it cold, work fast, and don't overwork your dough .

What makes a good pie?

The following are characteristics of a good pie: Crust is flaky and tender. Filling is firm, smooth, and sufficiently cooked. Flavor is well-blended, with the filling characteristic for that kind of pie. It holds its form when served.

What is the best thickener for fruit pies?

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

How do you keep a peach pie from being runny?

Strain juice from peaches and reserve the liquid. You'll make a spice and cornstarch mixture to coat the peaches–this will add flavor and also help your pie filling thicken. Heat this mixture together with the reserved peach liquid, this activates the cornstarch and is how to make a peach pie not runny!

How do you keep the bottom of a fruit pie from getting soggy?

Brush the Bottom with Corn Syrup or Egg White Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

What are the pies strategies?

In the strategy presented, the mnemonic PIES is used to describe a 4-step process for solving word problems in which the acronym is described as P=Picture (draw a simple sketch) based on the situation described by the word problem), I=Information (circle key words in the problem and write next to picture), E=Equation ( ...

What are the rules for pie eating?

To win this competition no hands may be used. Contestants must place their hands behind their backs while eating the pie. Contestants must not touch / eat any pie until the start signal is given. The first person to finish his/her pie will throw their hands in the air to end the contest and be declared the winner.

How do you slice a pie perfectly?

– Apply gentle pressure while cutting to avoid pressing down too hard on the crust . – Dip the knife in hot water and wipe it clean between slices to prevent sticking. – Consider using a pie server or spatula to lift each slice out instead of attempting to scoop it with a knife.

Peach & Strawberry Pie Recipe on Food52 (2024)

Summer

by: Posie (Harwood) Brien

July15,2014

1 Ratings

Peach & Strawberry Pie Recipe on Food52 (1)

Makes 1 pie

Jump to Recipe

Author Notes

A very good summer pie recipe that easily adaptable for any fruit you happen to have on hand. It's not very sweet, so you really taste the fruit. —Posie (Harwood) Brien

What You'll Need

Ingredients

Flaky All-Butter Pie Crust
2 ¹/₂ cupsflour
1 teaspoonsugar
1 cupbutter (2 sticks), very cold
1 pinchsalt
¹/₂ cupice cold water

Peach-Strawberry Filling
5 medium peaches
1 quartstrawberries, hulled and quartered
¹/₄ cupcornstarch/flour
¹/₄ cupsugar
¹/₂ lemon, juiced

Directions

For the crust: add the flour, sugar, and salt to a food processor and mix to combine. Then add the cold butter in pieces (cut each stick into about 5 slices), and pulse until the mixture is crumbly with pea-sized lumps. Drizzle the ice cold water in slowly as the processor is running -- stop when the dough starts to come together in a ball. You may only need 1/3 cup of water, add more as needed.
Turn the dough out onto a surface and gently push it together into 2 flattened discs. Cover each disc with plastic wrap and refrigerate or freeze until ready to use.
Make the filling: boil a medium pot of water. Once water is boiling, make an "x" with a knife at the base of your peaches and drop them in the pot. Let them boil for about 2-3 minutes, then take them out with a slotted spoon and drop them in a bowl of ice water until they cool down. Once they are cool enough to handle, peel them! The skin should slip right off if you start where you made the "x". Once peeled, slice them into 1/3 inch thick slices.
Add the sliced peaches, strawberries, lemon juice, sugar, and cornstarch to a medium bowl and mix gently to combine. **You can use cornstarch or flour or a combination to thicken the filling. I like using 90% cornstarch and 10% flour to make 1/4 cup.**
Preheat the oven to 375.
Roll out the two discs of your pie crust separately on a floured surface until about 1/4 inch thick. (But seriously, REALLY flour your counter! Pie dough is sticky business.) Transfer the first rolled out piece to your pie pan.
Fill the crust with your fruit filling and any juice. If your fruit happened to be extra ripe and very juicy, add a little extra flour to the filling, or just leave some of the juice out. Also you can always reserve the juice, boil it down in a small saucepan, and then add it to the filling so it is less liquid-y and more concentrated.
Now using a knife or a pizza cutter, slice your second rolled-out disc of crust into long strips, and lay them across your pie in a lattice pattern. Trim the excess edge crust and crimp it along the outside with your fingers, a fork, or a spoon.
Brush the top of your pie with a pastry brush dipped in egg white, then bake it for around 40-50 minutes (the top should be golden brown and the fruit should be bubbling).

Tags:

Pie
American
Peach
Fruit
Strawberry
Summer
Dessert

See what other Food52ers are saying.

ashpop
See Also
Snickerdoodle Cake Recipe
Allison Gray
Maddie and Cady (Hungry Curious)
Posie (Harwood) Brien

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4 Reviews

ashpop July 6, 2022

This filling recipe is wonderful! I bought slightly under-ripe peaches and they baked up beautifully sweet with the strawberries without being overwhelmed by sugar. It ended up being a light refreshing summer pie, perfect for a lake day or picnic!

Allison G. June 12, 2015

Would you recommend keeping the butter in the freezer to ensure that it's the coldest it can possibly be? This is my first time making a pie crust from scratch, and I've heard that the colder the butter is, the better.

Posie (. June 12, 2015

Yes -- absolutely it should be very cold. You don't want it frozen because it'll be too hard to chop up, but do keep it very chilled. The most important thing is to not overwork it too much when you're rolling it out -- since your hands are warm, you can warm up the butter. So just work quickly as you roll it out. Good luck! There are some really good tips here: https://food52.com/blog/10753-everything-you-need-to-know-about-pie-crust

Maddie A. July 23, 2014

Love the simplicity! Looks super pretty too :)