Fresh Strawberry Pie with Jello (2024)

FAQs

Why does my strawberry pie get watery? ›

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.

Not exactly, but it is very similar. Gelatin, in its natural state, is just about colorless and tasteless. There are forms of gelatin where flavors have been added, that could yield the same results as jello. Keep in mind, Jello is a name brand but there are store brands that make the same type of product.

Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill. Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.

The encore of the fresh-tival lineup is the brand new Strawberry Shortcake, sure to leave guests wishing the meal would never end. Of course, fan favorites are coming back including Fresh Strawberry Belgian Waffle Platter, Fresh Strawberry Croissant Platter, Fresh Strawberry Crepes Platter, and Fresh Strawberry Pie.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Some fresh fruits prevent Jell-O and other types of gelatin from gelling. These are fruits that contain high levels of proteases. Proteases are enzymes that break chemical bonds in proteins, such as collagen in gelatin. Pineapple, kiwi, papaya, mango, and guava are examples of fruits that cause a problem.

Avoid fresh pineapple, kiwi, mango, ginger root, papaya, figs or guava. These fruits react with the Jell-O in a way that stops the Jell-O from solidifying, leaving you with a very mushy Jell-O. However, if you use canned pineapple, it doesn't have this effect.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

What thickens fruit pie filling? ›

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.

Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

THE TASTE OF SUMMER

Fresh strawberry pies are here for summer.

“These are so good!!!” another Instagram user wrote. McDonald's first introduced the Strawberry & Crème Pie in 2012 and it was available nationally until 2014. The fast food chain brought it back briefly in 2022 but only in the spring or winter and only at select locations, according to AllRecipes.com.

The last resort is to remove the filling, put it in a pan on the stove, add cornstarch, and thicken it up. Baking a pie so you don't get a runny filling can sound a bit overwhelming but it isn't.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

Macerate Your Rhubarb With Sugar To Draw Out Excess Liquid

Mixing fruit with sugar draws out moisture through the process of osmosis, which happens when water naturally balances out by migrating from the cells in your fruit to the dissolved sugar molecules on the surface, the same way it does with salt.

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening.