Strawberry Slab Pie Recipe {VIDEO} - Miss in the Kitchen (2024)

FAQs

Why is my strawberry pie not setting? ›

Bake the fruit pie at a high temperature.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling.

Pie crust gains its flaky texture from the fat in the dough melting and producing steam — which happens most quickly and effectively at a higher temperature. Reducing the oven temperature after about 15 minutes allows the pie to bake fully without danger of burning.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

To thicken strawberry pie filling, you'll need to cook it on the stove and use a starch such as cornstarch (or a cornstarch substitute like tapioca starch or flour).

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

Experiment with different thickeners

If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners. For more on specific thickeners and how to use them, see our Pie Filling Thickeners Guide.

Why is my strawberry sauce not thickening? ›

The easiest way to thicken strawberry sauce is to simmer it for longer. The longer you allow it to heat on the stove, the more moisture will evaporate. If your sauce isn't thickening on the stove, or you don't have the time to let it simmer longer, you can add a cornstarch slurry to thicken it.