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Why is my pie always soupy?

Every time I bake a pie with a double crust it always comes out super watery on the inside, almost like soup, but the crust is always done. How do I get the thick consistency I am looking for?

asked by Carebearcp almost 5 years ago
7 answers 3196 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

Usually adding just a bit of cornstarch to the filling will do the trick -- what kind of pie are you making?

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added almost 5 years ago

thank you! well i've made many but they are mostly fruit pies. the last one was apple cranberry. i live at high elevation; do you think that would have anything to do with it?

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added almost 5 years ago

I like to use tapioca rather than cornstarch. Directions are on the box. Amounts depend on the type of fruit you are suing. Are you venting the pie?

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

Yes, much better idea to use tapioca!

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added almost 5 years ago

I also like to use tapioca to thicken fruit pies -- usually about 2 tablespoons per pie does the trick, maybe a tablespoon more for watery fruits. Instant tapioca works best.

Also make sure you cut some good-sized vents in the top crust to let the steam escape!

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added almost 5 years ago

one helpful thing with apple pies i've found is to season the apple slices and then let them sit for a few hours to let some of the liquid release before putting the fruit in the crust. i also like tapioca, but i use tapioca starch.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

thanks for the help!