Nobody enjoys a sloppy pie. Don’t panic if your pie is dripping filling after it comes out of the oven; there are solutions. This post will go through six easy techniques to fix a runny pie.
- Drain the Pie’s Moisture
- Add Cornstarch
- Bake the Pie Longer
- Add Tapioca
- Add Flour
- Add Instant Pudding Mix
We all want a perfectly cooked pie, yet baking times vary greatly amongst pies. This may result in a sloppy pie, however there are many fixes for a runny pie! Continue reading to learn more about each approach!
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Why is your pie becoming runny?
A typical explanation for your runny pie is that you did not bake it long enough. The filling is often quite liquidy, necessitating a longer cooking time. If the top of your pie is turning black but it isn’t yet done, cover it with aluminum foil to keep it from overcooking while the middle bakes.
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The stuffing was not cooked long enough. Your pie crust is crumbly. You used insufficient cornstarch or tapioca. It could also be due to insufficient baking time for your pie.
6 Easy Ways to Repair a Runny Pie After Baking
The easiest approach to cure a runny pie is to re-bake it at 425 degrees Fahrenheit for 10-15 minutes. This will enable the pie filling to continue cooking and become properly set rather than runny. Keep an eye on your pie to ensure it does not overbake and burn.
The solutions I discuss only work for open-faced pies without a crust layer on top. Don’t worry if your pie is still liquid after baking. Here are six basic solutions:
Drain the Moisture from the Pies
When baking, the pie filling may have leaked too much moisture. This causes the filling to become fluid and runny. Here’s how to drain the liquid from the pies:
- Cut a small hole in the bottom of the pie.
- Put a wire rack over a bowl.
- Invert the pie onto the wire rack.
- Let it drain for 30 minutes to an hour.
- Once the pie has cooled, check to see if the filling has thickened. If not, repeat the process.
| Pros of Draining the Pie’s Moisture | Cons of Draining the Pie’s Moisture |
|---|---|
| It’s a quick and easy fix | You may lose some of the filling in the process |
| You don’t have to add any ingredients | The flavor of the filling may change |
*By the way, I just published an article titled Which Oven Rack Should You Use To Make The Perfect Pie. This article explains what occurs when you bake a pie on each oven rack and why one is better than the others. This article may be found here!
Cornstarch should be added.
If your pie filling remains watery, try adding cornstarch. These ingredients will thicken the filling and keep it from running. For a 9-inch pie, you’ll need around six tablespoons of cornstarch to get the job done. This is due to the fact that it carries about 6 cups of filling.
When incorporating cornstarch into your pie filling, be sure to:
- Remove as much pie filling as you can from the pie
- Add up to 6 teaspoons of cornstarch to the filling
- Stir it in slowly so that it doesn’t clump up
- Add the filling back into the pie
- Bake the pie for an additional 5-10 minutes
- Let the pie cool completely before serving
This approach is superior than the others since no special ingredients are required. Your cupboard will already be stocked with cornstarch.
The only downside of this approach is that you may need to bake the pie for longer, which may result in an overdone crust.
*Side Note: I just published an article on How to Repair and Avoid Cracked Pie Crusts. This article discusses how to prevent and repair pie crusts from breaking in the oven. This article may be found here!
Mix in the flour
Adding flour is another technique to thicken your filling. This is one of the least popular solutions since it causes the filling to seem foggy at times.
When adding flour to a watery pie filling, keep the following in mind:
- Remove as much pie filling as you can from the pie
- You need two teaspoons of flour for every cup of fruit filling
- Sift the flour slowly so that it doesn’t clump up
- Let it sit for 10 minutes for the flour to get absorbed
- Add the filling back into the pie
- Bake the pie for an additional 5-10 minutes
Following is a video comparison of cornstarch and flour for thickening pie fillings:
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Since it is so simple to locate and use, flour is a good thickening agent. The main drawback is that it may cause the filling to seem hazy.
Return the pie to the oven.
If you don’t want to add any more ingredients, you may re-bake the pie. This allows the filling to set and thicken. Here’s how to do it:
- Preheat the oven to 425 degrees Fahrenheit.
- Place the pie on a baking sheet and put it back in the oven.
- Bake for 10-15 minutes or until the filling has set.
- Remove from the oven and let cool before.
This procedure guarantees that your filling will set and thicken without altering the taste.
This approach has the drawback of taking longer than the other ways. You must also be cautious not to overcook the crust.
*Also, I just published an article on How To Make A Pie Without A Pie Pan. This article discusses all of the alternatives to a pie pan and what you should do differently with each one. This article may be found here!
Tapioca starch
If you want to thicken your pie filling without affecting the taste, use tapioca. This is a typical thickener used in pies.
The instructions may vary depending on the sort of tapioca you use. The procedure, however, is essentially the same:
- Combine the tapioca and water in a small bowl and let sit for 5 minutes
- Remove as much pie filling as you can from the pie
- Add the tapioca to the pie filling and stir until combined
- Let it sit for an additional 10-15 minutes to give the flour time to dissolve
- Add the filling back into the pie
- Bake the pie for an additional 5-10 minutes
Tapioca is an excellent thickener since it does not alter the taste of the filling. The only negative is that you may need to bake the pie for longer, which may result in an overdone crust.
Stir in the Instant Pudding Mix
To thicken and flavor your filling, use instant pudding mix. This is a typical thickener used in pies. The quick pudding will add intricacy to the pie and use the gelatin in the filling to thicken it even more.
You may also use vanilla, lemon, or chocolate pudding mix. The steps are the same for any of these flavors. Here’s how to include quick pudding mix:
- Combine 1/4 cup of instant pudding mix with 2 cups of cold milk
- Stir until the pudding has dissolved
- Remove as much pie filling as you can from the pie
- Add the mixture to the runny pie filling
- Stir until the filling has thickened
- Bake the pie for 10 minutes or until the filling has set
After the filling has been blended, it will begin to firm as it cools. This permits it to thicken just enough to prevent the pie from becoming runny and watery.
*By the way, I recently blogged on How To Use Pie Weights Correctly. In this post, I discuss how to properly utilize pie weights to get the right formed pie every time. This article may be found here!
How Can I Avoid a Runny Pie Before Baking?
To avoid a runny pie, use the appropriate quantity of thickening, pre-bake the pie crust, and allow the filling to cool fully before adding the topping. Additional suggestions include lowering the amount of juice in the filling, using ingredients at room temperature, and not over-stirring the recipe.
What Is the Best Way to Thicken a Runny Pie?
To thicken a runny pie, thoroughly combine cornstarch, flour, tapioca, or instant pudding mix with the filling. You may alternatively re-bake the pie or let it to cool fully before applying the topping.
Is the pie filling going to thicken as it cools?
In general, when the pie filling cools, it thickens. Heat causes the molecules to migrate and the filling to become liquid. When the pie filling cools, the molecules slow down, causing the filling to solidify and thicken.