How to keep blueberry pie from being runny?

How do I keep a berry pie from being runny inside? Berry pies need starch to help thicken the filling because berries give off a lot of juice when they cook. For a typical nine inch pie, you need two tablespoons of flour, cornstarch, or tapioca starch.

How do you keep a peach pie from being runny?

Aside from fresh peaches and refrigerated pie crusts, the remaining ingredients are pretty much kitchen staples: Cornstarch: This helps to thicken up the pie's juices so they aren't runny . Lemon juice: Fresh lemon juice enhances the flavor of the fruit.

What is the best thickener for blueberry pie?

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

What is the best thickener for berry pies?

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

What is the best thickener for fruit pies?

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

What makes a pie not runny?

Adding Thickener A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

How do you make a pie less runny?

But if you bake your pie and it's STILL runny try letting it cool down (if you haven't yet) and it will likely thicken as it cools, put it back in the oven again to activate the thickener or drain off some of the liquid off and then put it back in the oven.

How do you keep pie filling from being runny?

How to avoid a runny pie filling Do not adjust the amount of fruit, sugar and thickener (flour, cornstarch, etc.) listed in the recipe. ... Bake the pie completely. Cornstarch specifically won't activate until it reaches a boil, so wait till you see the filling bubbling in the center of your pie. Let the pie cool. Jan 24, 2017

Will blueberry pie thicken as it cools?

4 Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).

How do you fix runny pie filling after baking?

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix . To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

How do you keep a blackberry pie from being runny?

Flour: All-purpose flour helps thicken the filling and prevents sogginess .

Slab Pie Recipe Made with Blueberries and Einkorn Flour (2024)

Home » eat » Einkorn Blueberry Slab Pie

by Cheryl Najafi on Jul 24, 2016 0 comments »

Jump to Recipe

What is einkorn flour?
Watch our video and find out.

Celebrate any occasion with our homemade slab pie recipe. It’s a staff favorite for large family functions because it serves up to 18 people! What’s more, it’s made with super-wholesome einkorn wheat, which means your favorite aunt Erma with the gluten sensitivities can even partake in a slice or two.

No einkorn flour in the pantry? No problem! We got your back with a blueberry slab pie, prepared with traditional all-purpose flour. And when you fall in love with this dessert (ahem, or breakfast) just like we did, try your hand at apple slab pie. It’s tart and delicious with a warm hint of cinnamon.

Use our homemade double pie crustto create this confection and keep the recipe handy; it will easily become your go-to for any flavor of pie, especially the dinner fare—we mean, you haven’t lived until you’ve tried our chicken pot pie)! The crust can be prepared in advance. Just wrap it in parchment to keep the light out, then wrap it in plastic and place it in the freezer!

This post may include links to purchase items from our affiliates.

Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.

Einkorn Blueberry Slab Pie Recipe

Ingredients

Yield: 15 -18 servings

No ratings yet

Leave a Review

1 recipe for einkorn flour double pie crust recipe
2 lbs blueberries, frozen
3/4 cup granulated sugar
3 Tbsp cornstarch
3 Tbsp water
zest of 1 lemon
juice of 1 lemon
1 tsp ground cinnamon
1 egg, beaten
granulated sugar, for sprinkling

Instructions

Make pie crust according to the recipe.
Place a rack in the center of the oven then preheat to 375 degrees. Lightly coat a jelly roll pan (approx. 10" x 15") with cooking spray then set aside.
Place 1 lb blueberries and ¾ cup granulated sugar in a medium saucepan. Over medium heat, stir until sugar dissolves and berries are thawed.
In a small bowl combine 3 Tbsp of cornstarch and 3 Tbsp of water. Pour into saucepan and bring to a boil. When mixture is clear and thick, remove from heat and transfer to a large bowl. Add remaining berries, zest and juice of lemon, 1 tsp cinnamon and ½ tsp salt. Mix well then set aside while you roll out the dough. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
On a lightly floured surface, roll one of the pie crusts (if one half is slightly larger than the other; roll out the larger one first). Roll dough out into a rectangle approx. 18" x 13" in size. Then, roll dough around the rolling pin then transfer to your prepared jellyroll pan. Line the entire bottom and sides of the pan then trim away any excess overhang.
Pour blueberry mixture over the crust, spreading evenly. Roll the top crust into a 16" x 11" rectangle, large enough to cover the top of the pie, or cut strips of dough to make a lattice top. Tuck the edges of the top crust between the edge of the bottom crust and the pan, pinching the edges to seal the filling inside. Brush entire top crust with beaten egg then sprinkle with a light coating of granulated sugar.
Bake 40–45 minutes, until crust is golden brown on top and the filling is bubbly. Remove pie from the oven and cool on a rack until it achieves room temperature (or slightly warmer).

Notes

Don’t hesitate to substitute the frozen berries with fresh berries. The recipe will work just as well.

Author: Cheryl Najafi

Calories: 237kcal, Carbohydrates: 39g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 35mg, Sodium: 165mg, Potassium: 61mg, Fiber: 2g, Sugar: 18g

Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

dessert eat einkorn

originally published on Jul 24, 2016 (last updated Aug 12, 2023)

0 comments Leave a comment »

« Previous PostCaramelized Peach Pie Parfait

Next Post »Beef and Veggie Foil Packet Recipe

Slab Pie Recipe Made with Blueberries and Einkorn Flour (2024)

Einkorn Blueberry Slab Pie Recipe

Ingredients

Instructions

Notes

Leave a Reply

FAQs

How to keep blueberry pie from being runny? ›

How do you keep a blackberry pie from being runny? ›