5 Easy Ways to Fix a Runny Pie

7 Min Read
Rate this post

Pies are a traditional dessert. Nothing beats the crunchy but soft crust, the delectable filling, and everything combining together to create a sweet, delectable delight. However, preparing a pie is not as straightforward as it seems.

Even seasoned kitchen veterans can quickly mess up a pie, leaving it less than delicious and leaving you wondering what went wrong. The last thing you want to do in the kitchen is serve a poor-quality dessert.

Pie filling is one of the most prevalent occurrences. The outside of your pie may appear fantastic until you cut into it and discover that the contents, which should be rich and moist, is running out in a watery, juicy mess.

Instead of dealing with what is effectively pie soup, there are techniques to not only address the problem, but also identify where it may have happened.

Why Your Pie Isn’t Right

When the filling of your pie is overly runny, there are two frequent reasons. The first possibility is that your pie did not have enough time to cool. When it comes time to serve the pie, it should be slightly warmer than room temperature.

If your filling is excessively hot, the filling may not have time to set. When you take the pie out of the oven, place it on the window sill to cool; this should take about three hours. It may take longer to chill a ceramic pie pan than a typical metal pie tin.

Your pie, on the other hand, may not have gotten hot enough in the oven or had enough time to completely boil. When the pie filling bubbles, the natural gelatin in the fruit and any thickeners you may have added to the pie are activated.

The objective here is to observe thick, syrupy bubbles before removing the pie from the oven. If you don’t notice any bubbles, give it a few more minutes to heat it sufficiently.

How to Fix Your Runny Pie

There’s no need to panic if your pie filling doesn’t look exactly perfect. There are several simple measures you can take to make your pie filling to appear the way it was intended. This way, you can have the same amazing taste without having to consume sloppy pie soup.

Because there are so many distinct alternatives, it is entirely up to you to choose one. Some are simpler than others, but they should all provide a reasonably effective method for making your pie filling nice and thick as you wanted.

1 – Cornstarch

It just takes a teaspoon of cornstarch for every cup of fruit in your pie. In general, a 9-inch pie should be able to accommodate around six cups of filling, which means you’ll need six teaspoons of cornstarch.

Cornstarch is a natural thickening ingredient that should be able to give your pie filling body without affecting the flavor.

2 – Flour

This is one of the less desirable possibilities. Some people dislike adding flour to their pie filling since it might make the filling seem hazy in nature. However, if that is all you have on hand, it will suffice.

Two teaspoons of flour are required for every cup of fruit in your pie. The idea here is to sprinkle the flour into the mixture because if you pour it all in at once, it will clump together and make your filling taste horrible.

When there are no other choices, flour should be used; it is all too easy to over-flour your filling and end up with a goopy, clumpy filling.

3 – Instant Pudding

In fact, instant pudding is a favorite among seasoned pie makers. This is due to the fact that adding a packet of instant pudding not only improves the general texture of your pie filling, but it may also increase the taste of your pie. This is accomplished by adding intricacy to the pie and employing the gelatin in the pudding to enable the filling to solidify.

Lemon instant pudding is an excellent technique to thicken your pie filling since it complements most other fruit fillings. So, not only can you increase the thickness of your pie filling, but you can also achieve a much deeper taste.

4 – Tapioca

Tapioca flour, not tapioca pudding. Instead of using granules to thicken your pie filling, which may take a long time to completely hydrate and can leave your pie filling runny but also gritty, consider tapioca flour.

The instructions may vary depending on the kind of tapioca flour you choose, so read the packaging carefully before adding tapioca flour. After you’ve properly mixed in the tapioca flour, set it aside for 15 minutes to allow the tapioca flour to dissolve.

5 – Draining the Juices

This is a little more involved, but if your filling is still watery, remove it from the pie and toss it into the bowl with a touch of salt and lemon, pressing the fruit a little to extract more juice. When you’re done mashing, strain the mixture through a sieve to let the sweet liquid to run through.

It is critical to allow it to drain naturally for 30 to 60 minutes. Simmer the juice until it thickens into a syrup, then combine it with the filling. Replace it in the pie and you should be good to go!

Do you have any leftover pie crust? Check out my recommendations about how to utilize it!


How do you thicken a runny pie?

Cornstarch has the same thickening power as Instant ClearJel. It, like flour, gives the filling a foggy, semi-transparent appearance. It may also provide a starchy flavor to the filling. Before removing your pie from the oven, ensure sure the pie filling is bubbling up through the crust.

How do you fix watery pie after baking?

However, if you bake your pie and it is STILL runny, let it cool down (if you haven’t already) and it will likely thicken as it cools, then return it to the oven to activate the thickening or drain out some of the liquid before returning it to the oven.

How do you fix a watery apple pie?

Yes, even after cooking, you can cure a watery apple pie. Allow the pie to cool entirely before allowing the filling to thicken, even overnight if necessary. However, if the filling remains watery after cooling, return the apple pie to the oven and re-bake it.

How can I make my pie more firm?

If you’ve ever prepared a meat pie, stew, or sauce, you know how difficult it is to get the desired consistency. It should not be too runny or overly thick. One of the most typical solutions in this situation is to add a little amount of flour or corn starch. A teaspoon already works wonders here.

How do you fix a pie that didn’t set?

1 tbsp cornstarch

In general, a 9-inch pie should be able to accommodate around six cups of filling, which means you’ll need six teaspoons of cornstarch. Cornstarch is a natural thickening ingredient that should be able to give your pie filling body without affecting the flavor.

What can I use instead of flour to thicken in pie?

Cornstarch as a Thickener for Pie Filling

Cornstarch, as the name implies, is produced from corn. Cornstarch dissolves quicker than flour and produces a smooth, rather transparent filling.

What happens if you use too much water in pie?

Richard’s solution: The problem with pastry is that it requires precision; too much water results in shrunken, tough crust, while too little results in dry, crumbly pastry. When adding the water to the butter and flour, start with a tablespoon at a time and work your way up.

Why do my pies turn out runny?

Pay attention to bake times: one of the main reasons for a runny fruit pie is that it wasn’t cooked long enough. Any thickening you use will take some time to firm up, and folks often see their crust become light brown and believe the pie is done when it isn’t.

Why did my apple pie turn to mush?

Utilize Overripe Fruit

Even if you pick the correct apple type, overripe apples can turn your apple pie filling to mush. The ideal apple pie filling is not too sweet. It has just enough sharpness to balance out the extra richness of brown sugar and cinnamon.

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *