How To Thicken Pie Filling?
One of the biggest culinary challenges is creating a crust that can hold in the juices while still being thin enough to be tender. Unfortunately, many pie crust recipes use all or most of the pie filling in their crust, leaving a large amount of the filling to thicken. However, if you add a thickening agent, you can create a pie crust that is very thin and tasty, while still being able to hold up to the filling. In this blog post, we will introduce some ways to thicken pie filling.
What Is Pies Thicken?
Pies Thicken is the act of using milk to make pies thicker. This is done by replacing approximately one cup (between 2/3 and 3/4, around 127 milliliters) of the required amount of liquid with milk. Milk contains more proteins than water does, which means that it can thicken up your pie mixture when it bakes.
Why Do Pies Thicken?
Pie fillings are typically made of some sort of fruit or juice, sugar, flour or cornstarch, and sometimes spices. It’s the combination of these ingredients that makes your pie filling thicken up when you bake it. The starch in this mixture interacts with the liquid that you added to the mixture and creates a mesh that traps the liquid inside. The proteins in milk interact with this mesh and slow down its formation, which gives your pie filling more time to thicken before it begins baking.
Step-by-Step Guide: How To Use Pectin as Pie Filling Thickener?
Pectin is a natural substance, found in the cell walls of fruits and vegetables. Pectin can also be obtained from apple peels and cores. Pectin used to thicken pie fillings comes from the same source as our regular pectins. It is just extracted differently with a few more steps involved, making it a little more expensive.
The most common forms of Pectin on the market today come as either powdered or liquid form (pectin-based syrup).
Liquid pectins usually contain about 50% sugar and need to be brought back to a boil to dissolve the sugar. Powdered pectins contain no added sugar and can be used directly from the jar without any additional processing.
Pre-preparation: Prepare fruit as desired, strain seeds from pie filling or chop / slice large fruits / vegetables into smaller pieces if necessary for your recipe.
Step one: Combine water and pectin in a separate pot, stirring constantly until well combined using a whisk to prevent lumps. Stir in sugar at this time only if using powdered pectin. If you are using liquid pectin skip this step.
Step two: Bring mixture to a full rolling boil that cannot be stirred down by heat then add your prepared fruit or vegetable of choice to the boiling mixture. Stir fruit / vegetable of choice into the mixture until it is fully heated through, returning to full rolling boil for 1 minute (overheating could cause discoloration and flavor loss).
Step three: Remove from heat and strain into desired prepared dish or jar. If using sugar with liquid pectin, stir sugar in at this time and mix thoroughly. Pour mixture quickly but carefully into your hot jars, allowing head space as required (generally about 1/4″ inches). Wipe rims carefully with a clean cloth or paper towel dampened with vinegar to provide a complete seal along jar rim. Place lids on top tightly, not allowing moisture to escape during processing, screw down rings firmly tight (do not over tighten).
Place jars onto prepared jar rack, lower rack into canner using gentle pressure. Once water has returned to a rolling boil, begin timing for 20 minutes (if you are at an altitude greater than 1000m above sea level adjust timing accordingly). Turn heat off, remove lid and allow jars to set 5 minutes before removing carefully with jar lifter or similar device. Cool jars upright on a towel lined surface away from drafts, 12 to 24 hours. Check seals by pressing down in the center of each lid after 12 hours have passed – if the lids do not pop back up when pushed gently they are sealed. Label cooled jars and store in a cool dark place for up to one year or freezer no more than 6 months.
Step-by-Step Guide: How To Use Gelatin as Pie Filling Thickener?
Gelatin is widely used for thickening pie filling and jelly.
Ingredients: gelatin, water, apple or other fruit pie filling (3 – 4 cups), sugar (¼ cup).
Step 1: Mix together ½ teaspoon of unflavored gelatin with ¼ cup of cold water in a small bowl; stir until all the powder has dissolved completely. Set it aside.
Step 2: Heat 3 – 4 cups of pie filling in a medium saucepan over low heat; stir constantly with a wooden spoon until the liquid is clear and thickens. It will take about 10 minutes to boil down the liquid. You can brew a cup of strong coffee or tea, then add it into saucepan in place of water for more flavorful pie filling .
Step 3: Keep stirring constantly with spoon when adding unflavored gelatin mixture with boiling hot fruit pie filling; keep stirring until the solution becomes slightly thicker. This stage might take another 5 minutes or so, depending on how long you boiled down the liquid in Step 2 above. Make sure to scrape pot bottom clean if necessary before it starts to stick.
Transfer hot fruit pie filling into a container to cool down completely before placing in the refrigerator (1 – 2 hours). You can use any type of bowl or cup, even an oven-proof dish or pot, as long as you clean it very well after this step.
The next day, open up your refrigerator and check out your work. Your homemade gel should look like this! It has thickened considerably overnight while cooling in the fridge because cold temperature makes solids dissolve more readily than warm liquids . If it still looks like liquid, keep stirring it and let it cool down some more next day. There is no need for cooking or simmering as the gelatin will dissolve without heat just fine. Also, you can use gelatin straight from the start this way instead of wasting time dissolving powder in water first.
And there you have it – amazingly flavorful homemade raspberry pie filling with NO preservatives added whatsoever. A great way to save money on desserts while getting rid of unnecessary sugar and food coloring also! Enjoy!
Step-by-Step Guide: How To Use Agar Agaras Pie Filling Thickener?
Agar is a flavorless, colorless food additive that can be used to thicken soups, jams and jellies. Although it contains no calories or fat, agar naturally comes from algae so it may be an unfamiliar ingredient for most people who are just beginning to cook. A little goes a long way in any recipe so one small jar of this powdered extract can last a very long time unless you have a gourmet kitchen serving up large portions every day. Those who use agar as a thickening agent should not have any trouble working with the product as long as they follow some easy steps the first time around.
How To Use Agar – Step-by-Step Guide
- Prepare your mise en place – thaw the agar, measure out your ingredients and line a small dish with parchment paper.
- Combine the agar flakes in a sauce pan with the other liquids in a ratio of one tablespoon of flakes to one cup of liquid.
- Gently boil this mixture for approximately 10 minutes. Be sure not to allow it to become too hot or it will develop an unpleasant taste from over-cooking the agar.
- Remove from heat and whisk in any remaining ingredients such as sugar or vanilla extract for added flavoring prior to filling your pie shell.
- Pour mixture into prepared pie crust and allow it to firm up for three hours before serving.
- For fruit pies that require cooking the agar mixture prior to filling the pie, be sure to cook it long enough for the flakes to dissolve.
At this point you can add your fruit and continue cooking until it is heated through. This will ensure that the finished product isn’t too runny.
- For cream pies or other recipes in which you want a firmer filling that doesn’t require cooking, skip step two and three and simply whisk in any flavorings after removing your cooked agar mixture from heat.
Agar can also be frozen so feel free to make up big batches of your favorite soups or jellies ahead of time for use at a later date. Simply fill an ice cube tray with 1 tablespoon portions of pre-cooked agar liquid and freeze for a few hours. Pop the frozen cubes out of the tray and store them in a freezer-safe bag until you need them for your next recipe.
Step-by-Step Guide: How To Use Cheesecake Filling?
Cheesecake filling is a popular choice among cake decorators because it can be used in so many ways. You can use it to fill cupcakes, top brownies or cookies, or even have fun using mini spring forms and making individual cheesecakes! The consistency of the cheesecake filling makes it perfect for piping into different shapes and designs. Also, if you feel inclined to do so, you can substitute cream cheese with Neufchâtel . This will give your filling a lower fat content which means that you don’t have to worry about the filling going bad before you manage to use it all up.
So without further ado, let’s get started on how to make this deliciousness!
Ingredients: Makes around 200g of filling
– 1/2 packet (100g) of Philadelphia Light or Neufchâtel Cheese, softened at room temperature.
– 50g Icing Sugar
– 1 sachet vanilla sugar OR a few drops of vanilla extract.
– 1 tbsp milk (optional).
Step-by-Step Guide: How To Use Cheesecake Filling?
- In a bowl add the softened cheese and icing sugar and mix together on a low speed using an electric mixer then add in the vanilla sugar or vanilla extract. Keep mixing until it is smooth and creamy, adding milk if you need to loosen your mixture a little bit. Your filling is now done!
- Unused filling can be stored in a sealed container in the fridge overnight but make sure you bring it back to room temperature before using!
- If piping cheesecake into shapes, try not to over-mix as this will cause the tip of your piping bag may get blocked from excess air being forced out of the tip.
*Storage*: This filling cannot be frozen so just keep in mind to make only what you plan on using within a week.
Step-by-Step Guide: How To Use Flour as Pie Filling Thickener?
Flour may be used to thicken pie filling in place of cornstarch.
Mix it with the sugar and other ingredients before adding the liquid. It will give a transparent glossy appearance without altering taste or texture since it doesn’t affect acidic foods such as fruit. Flour is ideal for savory dishes as well as for those containing fresh fruit, but not if you’re making pumpkin pie!
- Mix at least 1 tablespoon (or more) of flour with sugar and any spices that you would like to add into your pie filling (when thickening). This added flour mixture will help thicken the final product when mixed with water and heated.
- If you are using a double crust pie, make sure to put your flour mixture with sugar and spices at the bottom of the pie dish before adding the fruit. Next, fill the pie with fruit and top it off with another layer of pastry before baking.
- When making a custard-type pie such as pumpkin or pecan that needs to bake for a long time (at least 30 minutes), mix in no more than 2 tablespoons of all-purpose flour per 1 cup of liquid and blend well before pouring into crust and cooking.
- When using flour as a pie filling thickener, do not use milk or cream because it will separate and create an undesirable appearance.
- Do not add more than 3 tablespoons of flour to fruit pies such as apple or peach. If you plan on making a French silk pie (which is an uncooked egg-based custard), then use 1 tablespoon of all-purpose flour for every one cup of liquid and stir well before pouring into your crust and cooking.
- Flour thickeners should only be used if the recipe calls for it or you can adjust the amount that you would like to add depending on how thin or thick you would like the final product to be once baked (that might take some time to figure out).
- Mix flour with sugar and spices before adding to your pie filling. 8. If you are making a fruit pie, make sure to also add the flour mixture at the bottom of the pie dish before adding your fruit. 9. In addition to all-purpose flour, whole wheat pastry or graham cracker crumbs can also be used as pie filling thickeners because they’re gluten-free! 10. Lastly, remember that only use one type of flour when trying to thicken a particular product (e.g., do not mix cornstarch and all-purpose together).
How To Use Cornstarch as Pie Filling Thickener?
Cornstarch can be used to replace the pie filling thickener. It has the advantage of not requiring precooking, nor prolonged heating on the stove to reach its thickening power. It is quite easy!
– First you will want to make your pie filling without cornstarch (so that it’s already cooked) and let it cool completely before adding in the cornstarch mixture.
– Take one tablespoon of cornstarch and mix with two tablespoons of water in a glass or ceramic bowl until fully dissolved (use a fork).
Add this mixture slowly into your cooled pie fruit filling while stirring constantly. Make sure that all lumps are removed from the liquid and there is no more dry mixture in the bowl before adding it into the fruit filling.
Once the mixture is well incorporated and thickened to your liking, you should be good to go! You can now either pour this directly into a glass or ceramic pie dish and bake as usual; or you can let it cool before placing in the refrigerator to chill for a few hours (or overnight) first.
– After letting it chill for a while, place the cooled fruit filling over your pre-made crust (if applicable), and then place into an oven as usual (the temperature should be adjusted if needed). Bake until cooked through and golden brown on top. This usually takes about 30 minutes depending on your oven temp/settings.
And that’s all there is to it! Enjoy your homemade, thickened fruit pie filling!
– Remember that different types of fruits have varying degrees of acidity and alkalinity, so the cooking time may vary too. Check for doneness at about 20 minutes to avoid overcooking.
The main disadvantage of using cornstarch as a pie filling thickener is that it doesn’t have very good heat resistance, so you will need to eat the pies right away or within a few hours, or else they’ll start to get runny on top once cooled down.
If you want to make your fruit pies ahead of time (to be served and eaten another day), I would recommend using flour as a pie filling thickener instead; but if not, the cornstarch mixture should last up to a couple of days (in the fridge) before starting to lose its thickening power and becoming runny.
Please note: Some fruits, such as apples and pears, don’t require as much pie filling thickeners because they naturally contain more sugar than other fruit pies such as rhubarb or blueberry pies which are less sweet and may require additional thickener. One tablespoon of cornstarch might be too much for those types of fruit fillings; so just take it easy with how much you add and adjust according to your preference.
Step-by-Step Guide: How To Use Tapioca as Pie Filling Thickener?
Pie filling recipes can often be made with thickener. One thickener option is tapioca. Tapioca has a neutral flavor, so it pairs well with all kinds of pie fillings. This article provides step-by-step instructions on how to use tapioca in pie filling recipes.
Step 1: Know The Pie Filling Basics
Tapioca can be used in any type of pie filling recipe, including fruit pies and custard pies . There are no limits to the number of times that you can use this thickener in your favorite recipes, but follow these basic rules when substituting for tapioca. Most fruit pies call for 2 tablespoons of thickener per 9 inches of fruit plus 1 tablespoon per custard pie.
Step 2: Mix The Tapioca And Liquid Ingredients
Once you have decided to use tapioca in your pie filling recipe, it is time to measure out the dried tapioca powder. Then mix it with the other dry ingredients that are already called for in the pie filling recipe. If there are no dry ingredients listed then you can simply add all of the tapioca into the liquid mixture once it has been combined. Once your tapioca has been added, stir well until everything is evenly distributed throughout your thickened fruit or custard mixture.
Step 3: Heat Pie Filling To Proper Temperatures
If this is a fruit pie filling , you want to make sure that you heat everything up to boiling over a medium to high heat. Let the mixture boil for a full minute, stirring often. Then pour your thickened fruit into your prepared pie crust and let it cool before serving. If you are making a custard filling recipe , make sure that you heat everything up to at least 160 degrees Fahrenheit before you add the tapioca powder otherwise your custard will not thicken properly. For many dishes it is best to bring this mixture all the way up to 180 degrees Fahrenheit .
Step 4: Use The Correct Ratio Of Liquid To Tapioca
All pie fillings use a certain ratio of liquid to tapioca. Think about how much fruit or custard that there is in your recipe and then divide that total amount by two– this is how much liquid you want to use. Next, take the amount of tapioca that your recipe calls for and divide it by 2– this is how much tapioca powder you will need. For example, if your whole pie filling recipe adds up to eight cups then you would use four cups of fruit or custard and two tablespoons of tapioca powder. Please note that this ratio works well for most recipes but there are some exceptions so be sure to follow individual instructions with care.
Step 5: Allow Pie To Cool Completely Before Serving
Allow your finished fruit pie to cool completely before serving . This can take several hours depending on the size of your pie dish, so be patient! you try to serve the pie while it is still hot, you could end up with a “soupier” consistency pie filling instead of one that is thick and firm.
Step 6: Make Pie Crust
Before you add your fruit or custard mixture to the pie crust, be sure to pre-bake the crust for ten minutes on 350 degrees Fahrenheit . This will prevent the bottom from getting soggy. If desired, you can brush the pie crust with melted butter for added flavor and texture. Some experts recommend using egg washes made with eggs and milk in order to achieve a golden brown color and sheen.
Step 7: Bake For 40 To 50 Minutes
Most fruit pies need about 30 to 40 minutes in the oven so they cook all the way through. Custard pies will take closer to 50 minutes at 350 degrees Fahrenheit because they are thicker and require more time to bake thoroughly. Be sure to check on the pie every 5-10 minutes after 25 minutes have passed so it does not overcook or undercook.
Some Tips For Thickening Up Your Fruit Pies:
Sometimes fruit pies cook down too much, too fast. When they do, there are some things you can do to make them thicker. Here are some good tips for thickening up your fruit pies:
* Mix some flour with sugar and sprinkle it on top of the unbaked pie- if you want a dessert that’s sweet as well as thick, use brown sugar instead of granulated white.
* Sprinkle the dry mixture over the pie, then pour cold water over all. This will create steam in your oven, helping to thicken the filling inside the pie after it starts cooking.
* Add a few tablespoons of instant tapioca or cornstarch mixed with an equal amount of lemon juice before putting your apple or berry pie in the oven.
* Too much liquid makes for a runny fruit mixture, so pour off some of it before adding the filling to your crust.
* The red and green apples such as Granny Smiths hold up better during baking than many other varieties, helping to thicken the juice inside the filling.
* Lessen the amount of liquid you use when cooking down berries, or cook them longer after you combine them with sugar and cornstarch (a good thickener) and then until they begin to gel before spooning into your unbaked pie shell. That way they will be more likely to keep their shape and not break up too much during baking.
* Combine a few teaspoons of cornstarch with an equal amount of cold water, then mix this mixture into the fruit before spooning it into your pie shell. It will help to absorb some of the excess liquid that would otherwise accumulate in the bottom of your crust.
* If you are making a baked custard-type filling, such as pumpkin or buttermilk pies, cook down your fruit first and then add several tablespoons of flour before adding the other ingredients. This will help thicken up both inside and outside layers of your pie. * Put a criss-cross lattice pattern on top instead of an open-top crust so that there’s more surface for moisture to escape through during baking time. And always remember: if you want a really thick pie, double-crust it! That way there’s even more surface for the steam to escape, helping to make your fruit pies thicker.
* If you accidentally bump the heat up too high during baking, this will cause your pie filling to bubble up and boil over the top of your crust- if it looks like it might be getting close to bubbling (and boiling)over, tent some pieces of aluminum foil lightly over the top crust area while the pie finishes baking. This should stop any bubbling or boiling before it gets out of hand.
* For extra insurance against bubbling or boiling over, under bake your pie slightly before putting on the final coat of glaze &/or let cool completely after baking before cutting into serving pieces.
* If you want to use less sugar in your fruit pie recipe, try adding some pineapple juice or orange juice to the filling mixture before you put it in the crust.
* Thoroughly drain most of the liquid out of your fruit mixture before putting it into your unbaked pie shell. You can also add a little grated ginger root if you want an extra spicy twist for your apple filling.
* Cook any type of berry filling down by boiling after mashing them up until they are thickened and gelled enough that they won’t easily run when at rest. Then let cool slightly before spooning into your crust.
* Add a tablespoon of melted butter to the top of any type of berry pie filling while it is still hot, then sprinkle on some cinnamon or nutmeg if you want an extra spicy touch for your fruit dessert.
* Don’t under bake any kind of fresh fruit pie- they should always be baked until crisp and bubbling over the edge of the crust.
* If you’re making a fruit cobbler, use only half as much thickener (flour) that you would normally use when making a traditional pie to prevent too much thickening in your finished dish (e.g., 6 Tbsp flour instead of 12). This will allow more room for all those delicious chunks of cooked fruit!
* Some of the most common fruits used for pie fillings are apples, peaches, blueberries, raspberries, cherries & strawberries.
* You can make a nice thick fruit sauce by cooking down some fruit pulp in water until it becomes thickened and gelled. Then you can spread this out on top of your baked pie crust before adding your fresh-fruit filling ingredients to bake right on top of it!
* If you’re trying to thicken up too thin of a pie filling mixture (which often happens when you overcook it), just add in more cornstarch or flour with a little cold water mixed into it then set the pot over low heat while whisking constantly until it begins to thicken (avoid adding too much cornstarch or flour at once, which can make your pie filling lumpy).
* For extra added thickness in your fruit dessert, add some tapioca starch (or granules) with your normal amount of usual thickener (flour).
* If you’re making a deep dish pie (like pumpkin), simply let your extra filling ingredients bubble away in a separate pot while baking your pie shell and cooling the completed pie to room temperature.
* To help prevent fruit fillings from boiling over the top of the crust during baking, add a little heavy cream or milk to your fresh fruit before cooking it down into a thick mixture.
Why Is My Pie Filling Runny?
Pie filling often turns out runny. If your pie filling is thin and liquidy, there are many possible causes.
The problem might be a natural result of the recipe you’re using or a simple mistake that can be corrected quickly.
Pie fillings become runny for several reasons:
– Pie filling ingredients were not cooked long enough – When making fruit pies, it is important to cook all of the ingredients until they start to lose their shape and form a thick sauce consistency. This usually takes at least 10 minutes of simmering on low heat after everything has been combined in a saucepan. Some recipes might require additional cooking time if the filling contains flour or cornstarch as thickening agents or if it includes raw meat, which contains bacteria that must be destroyed before serving. A pie can also become runny if you add too much fruit juice, which is why some recipes call for a starch thickener when using fresh fruits alone in the pie filling.
– The wrong type of flour or cornstarch was used in the recipe – Some pies require thicker fillings than others. If your recipe calls for 2 tablespoons of all-purpose flour, but you only have self-rising flour, use 1 tablespoon of self-rising flour and 1 tablespoon of regular all-purpose flour instead so that the consistency of the filling will be correct. The same applies to cornstarch since different types act differently in doughs and batters. Always follow the instructions on the package of your preferred flour or cornstarch to get the desired consistency of the filling.
– Too much liquid was added – If a recipe calls for a can of condensed milk, for example, and you accidentally add the entire can instead of just 3/4 cup as indicated in the original recipe, this will make your pie filling too thin. Always read the instructions carefully before using any ingredient in a recipe so that you can avoid making such mistakes.
– The ingredients were not mixed long enough before putting them in the oven – In many recipes, flour needs to be baked together with other ingredients – such as butter, sugar and eggs – on high heat before adding fruit pies or custard pies filling on top of it because this it tender. Make sure that the flour is combined with the other ingredients properly to avoid having a runny pie filling or a dense and tough pie crust.
– The oven door was opened too often – If a recipe says that a fruit pie needs to bake for an hour on 350F, don’t check it frequently during cooking because this will make the top of the pie crust hard and it might also make the filling start boiling and thicken your pie filling less than expected.
– The wrong kind of oven temperature was used – Pie recipes usually call for low, moderate or high heat depending on what’s required in order to achieve the desired effect such as browning or overcooking. Make sure that you know which type of heat your oven uses before cooking any pies so that you can adjust the cooking time and temperature according to your preferences.
– The pie was overcooked – Overcooked fruit pies tend to be runny, which is why it is important to follow all of the instructions carefully. A pie will also turn out too moist if you put it back in the oven after it has already been done for 20 or 30 minutes.
– The pie crust was not cooked long enough (especially with fruit pies) – A pie crust needs to be golden brown in order for the filling to set properly and have a nice custard-like texture. Always test if it is done by inserting a knife through the center of the pie while baking so that you can remove it from the oven when necessary.
From our experience, there are many factors that can affect the consistency of pie filling. These include cooking time and temperature, the type of fruit being used, whether or not sugar is added to sweeten it up a bit more, as well as if cornstarch was included in the recipe. When you’re looking for foolproof instructions on how to thicken your pie filling this Thanksgiving season so that every slice tastes just right no matter who’s cutting it into pieces first—look no further than here at Your Pie!
I’m Lindsey Shaffer, and I love making cake, candy, and all sorts of delicious treats. It’s a passion of mine that I’ve been exploring for a while now, and I’m always looking for new ways to push the envelope.
I got my start in the culinary world as an apprentice pastry chef at a prestigious hotel in downtown Chicago. I worked my way up through the ranks, and eventually became the head pastry chef.
I’m currently working on opening my own bakery, and I can’t wait to share my creations with the world.