How To Make Rhubarb Pie Not Runny
Drain the juice from the filling and stir in the cornstarch.
How to make rhubarb pie not runny. Set aside for 10 minutes. Combine the sugar and salt in a separate bowl and stir into the fruit. To gauge the water content macerate your rhubarb ahead of time.
Salt and 1 2 cup flour into a bowl. Refrigerate for several hours. Place the pie tin on a large baking sheet large enough to catch any drippings.
Place the rhubarb strawberries and lemon zest into a bowl. The flour will absorb the juices in the fruit as the pie bakes making the filling thicker. The juices should be bubbling and thick.
Mix well with a spoon. Cut the stalks into small pieces mix well with sugar most pie recipes call for a rather large amount of sugar in the filling so add it all now. Set the filling aside and let macerate for 30 minutes.
Place in the bottom rack and bake at 425 f for 30 minutes. Get your mixing bowl then add the rhubarb and strawberries with lemon juice orange zest sugar tapioca and salt until the mixture starts to liquefy and syrupy.