How do you keep strawberry rhubarb pie from being runny?

To keep a strawberry rhubarb pie from being runny, you can use different thickeners such as cornstarch, tapioca flour, all-purpose flour, or quick-cooking tapioca. Each thickener has its own properties and can be used in different amounts.

Cornstarch: It gives a clear to almost gel-like appearance and can be substituted with quick-cooking tapioca in equal amounts. For a 9″ apple pie, try 2 tablespoons of cornstarch.

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Tapioca flour or tapioca starch: It is a starch from the cassava or manioc root and is known for its great absorbing power, clean taste, and ability to withstand high heat and acidic fillings[6]. For a 9″ apple pie, try 2 tablespoons of instant tapioca.

All-purpose flour: It can be used in place of tapioca flour in most recipes, but it may give the filling an opaque appearance.

When replacing flour in a recipe, use half the amount of cornstarch or 2 teaspoons of quick-cooking tapioca for every 1 tablespoon of flour.

Quick-cooking tapioca: It is also called instant tapioca, quick tapioca, tapioca granules, or instant pearl tapioca. It is granulated and used for thickening pie fillings, stews, gravies, and soups.

To make a strawberry rhubarb pie, you can use a combination of strawberries and rhubarb, along with sugar, orange zest, salt, and a thickener of your choice.

Instant tapioca or cornstarch are commonly used to thicken the filling and prevent it from being too runny.

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Strawberry rhubarb pie is a classic dessert that combines the sweetness of strawberries with the tartness of rhubarb. Here is the information you requested:

Recipe:

  • The recipe from Serious Eats involves macerating the strawberries and rhubarb with sugar, then combining them with cornstarch or tapioca starch and pouring the mixture into a pie crust.
  • Another recipe from House of Nash Eats includes mixing the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pouring it into a prepared crust.
  • Preppy Kitchen’s recipe involves washing, hulling, and cutting the strawberries into small pieces, then washing and cutting the rhubarb into pieces less than ½ an inch, mixing them with sugar, cornstarch, and salt, and pouring the mixture into a pie crust.
  • Food.com’s recipe calls for chopping the rhubarb and slicing the strawberries, mixing them with sugar, cornstarch, lemon juice, and cinnamon, and pouring the mixture into a pie crust.
  • Sally’s Baking Addiction’s recipe involves slicing the rhubarb and chopping the strawberries, mixing them with light brown sugar, granulated sugar, and cornstarch, and pouring the mixture into a pie crust.

Nutrition Facts:

  • The nutrition facts for strawberry rhubarb pie vary depending on the recipe and the specific ingredients used. However, most recipes call for a significant amount of sugar, which will contribute to the calorie content.

History:

  • Rhubarb pie has been a popular dessert for centuries, with the first recorded recipe dating back to the 13th century. Strawberry rhubarb pie is a more modern variation that combines the flavors of strawberries and rhubarb.

Variations:

  • Some variations of strawberry rhubarb pie include the addition of other fruits, such as blueberries or apples, or the use of different types of pie crust, such as a graham cracker crust or a puff pastry crust.
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