watery PIE?

Question

I want to make a strawberry rhubarb pie for thankgiving, but the last time I made it , it turned out very watery, how to add more consistancy to it?

do I make the tapioca as a pudding first? or leave it as a powder?

Answer 1

try a diff recipe
INGREDIENTS:
2 cups diced rhubarb
1 1/2 to 2 cups fresh strawberries, cleaned and sliced
1 to 1 1/4 cups sugar
2 tablespoons flour
pastry for 8 or 9-inch 2-crust pie
PREPARATION:
Combine rhubarb, strawberries, sugar, and flour in pastry lined pie plate. Cover with pastry and seal edges; flute edge all around and vent top. Bake at 400° for 30 to 40 minutes, until fruit is tender and crust is browned.

Answer 2

I always add about 2 tablespoons of Tapioca to the fruit when making Strawberry-Rhubarb Pie. You can use either quick-cooking or regular tapioca, but, DO NOT use the large type (also known as "fish eye"). It comes out fine--when it is cool it slices beautifully.

If all else fails, cut it up and put it warm over ice cream! MMMM...

Answer 3

Did you remember to add a starch of some sort to thicken it?

You can use flour, cornstarch, or instant tapioca pearls.

Answer 4

Use starch 1 1/2 tsp also cut the fruit bigger (chunks) smaller makes more juice...

Answer 5

Make sure if you use frozen fruits in your pies, to thaw and then drain very, very well....