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

FAQs

Why did my strawberry pie not set? ›

If it's warm, it'll will start to cook the berries, causing them to release moisture, which will make the filling runny, weepy, or not set up. Once the strawberry pie is assembled, make sure to let it chill in the refrigerator for a full three hours to let the filling completely set before slicing.

A pumpkin or custard pie filling separates from the crust due to shrinkage. This is a normal part of the cooling process. The fact is, all baked goods shrink as they cool due to the evaporation of moisture during baking. In a pie, the filling and crust are shrinking in opposite directions.

Easiest ways to fix a runny pie.

The easiest ways and hopefully ONLY ways you'll ever need to know are: Put your pie back in the high temp oven on the lowest rack until the filling is bubbly and the crust is brown. If needed, use a pie shield or aluminum foil to keep the crust from burning. Let your pie cool overnight.

Why is my strawberry pie runny? There are a few ways to prevent your strawberry pie from coming out runny. First, your recipe needs the right amount of cornstarch. Second, the cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point in order to fully activate its thickening power.

Cooling it too quickly. Let the pie cool gradually in a warm place in your kitchen, and never ever refrigerate your pie until it's completely cooled—the change is too drastic. My pecan pie puffs and then falls.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

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.

To make your strawberry puree thicker, you're going to want to simmer it for a few minutes. Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid.

It's also important to let the pie cool for at least 4 hours before slicing and serving. Solution if it's too late: If the pie hasn't been out of the oven for too long, you can put it back in the oven. Cover the pie with foil and bake it at 425°F, checking after 15 minutes.

Why aren't my candied strawberries hardening? If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature. Allow your candying mixture to cook until it bubbles, thickens, and turns a rich golden color, sort of like caramel. Then, quickly turn off the heat so it doesn't burn.