02
Feb
I usually do at least a cup of sugar and a cup of flour for my pies. Why is my strawberry rhubarb pie watery.
Someone told me that rhubarb has to be roasted for hours before used to dry it out.
Why is my strawberry rhubarb pie watery. Watery Rhubarb Pie. I made a strawberry rhubarb pie on Saturday and it came out watery even if it did taste terrific. I added no butter or any liquid of any sort and yes I did add about three tablespoons flour mixed in with the sugar.
Someone told me that rhubarb has to be roasted for hours before used to dry it out. Rhubarb pie is a traditional American pie created from fresh or frozen rhubarb and other fruits such as strawberries. Because rhubarb naturally has a high water content rhubarb pie can become too watery unless steps are taken to thicken the pie.
In order to make a thickened rhubarb pie it is helpful to follow a few guidelines to ensure the liquid in the different fruits is absorbed sufficiently and that will. If you dont use some kind of thickener in the filling your pie could come out runny or watery. When you research strawberry rhubarb pie recipes youll see that most call for one of three kinds of thickeners.
Tapioca flour or cornstarch. How do you thicken stewed rhubarb. For a thicker stiffer sauce mix 1 Tbsp cornstarch with 2 Tbsp water.
Apr 9 2008 1113 AM 34. I made a strawberry rhubarb pie on Saturday and it came out watery even if it did taste terrific. I added no butter or any liquid of any sort and yes I did add about three tablespoons flour mixed in with the sugar.
Someone told me that rhubarb has to be roasted for hours before used to dry it out. The sugar will draw out moisture from the rhubarb allowing you to estimate how much thickener youll need before you start cooking. Which thickener you use will depend on the style of pie youre aiming to make.
You could also pour off some of the juice at this stage but this will tend to reduce the rhubarb flavor. Why is my strawberry rhubarb pie watery. If you are finding it too runny then I would use cornstarch rather than flour.
It has more thickening power. I would sprinkle some on the bottom of the pie shell before filling. Or you could add some tapioca when you toss the fruit with the sugar.
I use it for my strawberry-rhubarb pies and while theyre not perfectly firm on the inside as you describe they do have basic structural integrity. Cornstarch is less effective in acidic foods and I imagine youre probably using lemon juice or something similar to keep your pie from being too sweet. Arrowroot doesnt have that issue.
With strawberry season in full bloom in Connecticut and fresh rhubarb still hanging on a little voice inside me was saying Make Strawberry Rhubarb Pie So I listened. My father-in-law is a big fan of rhubarb so it seemed like the perfect thing to make for our Fathers Day cookout. Rhubarb is notoriously runny.
There are a couple of tips for you. If the rhubarb is frozen you need to drain it and even squeeze it a bit. I usually do at least a cup of sugar and a cup of flour for my pies.
I dont measure but it makes kind of a paste in the bowl. Even with vents in the top crust that layer of pastry is preventing steam from escaping as the pie bakes. The liquid that would evaporate from an open-faced pie is trapped in a double-crust pie.
Thus more thickener is needed to thicken the extra liquid. My conclusion after all these tests is this. Why is my strawberry rhubarb pie watery.
Let me save you the time in finding this out after making the pie. The strawberries and rhubarb with the sugar and other pie filling ingredients will.