Watery PIE?!

Question: I want to make a strawberry rhubarb pie for thankgiving, but the last time I made it , it turned out very watery, how to add more consistancy to it?

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Answers: I want to make a strawberry rhubarb pie for thankgiving, but the last time I made it , it turned out very watery, how to add more consistancy to it?

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try a diff recipe
INGREDIENTS:
2 cups diced rhubarb
1 1/2 to 2 cups fresh strawberries, cleaned and sliced
1 to 1 1/4 cups sugar
2 tablespoons flour
pastry for 8 or 9-inch 2-crust pie
PREPARATION:
Combine rhubarb, strawberries, sugar, and flour in pastry lined pie plate. Cover with pastry and seal edges; flute edge all around and vent top. Bake at 400° for 30 to 40 minutes, until fruit is tender and crust is browned.

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Did you remember to add a starch of some sort to thicken it?

You can use flour, cornstarch, or instant tapioca pearls.

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Use starch 1 1/2 tsp also cut the fruit bigger (chunks) smaller makes more juice...

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I always add about 2 tablespoons of Tapioca to the fruit when making Strawberry-Rhubarb Pie. You can use either quick-cooking or regular tapioca, but, DO NOT use the large type (also known as "fish eye"). It comes out fine--when it is cool it slices beautifully.

If all else fails, cut it up and put it warm over ice cream! MMMM...

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Make sure if you use frozen fruits in your pies, to thaw and then drain very, very well....

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