Why is my chocolate pie runny
Why is my sweet potato pie runny?
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canned sweet potatoes do not work well
in this pie
furthermore don't boil your sweet
potatoes
boiling produces a pie filling that is
watery and diluted
once the potatoes are baked they need to
be processed in order
to produce a silky texture
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the most common thickeners used for pie
fillings are flour
corn starch and tapioca these starches
all work well to thicken pie filling
juices but not of equal power
all thickeners have advantages and
disadvantage
the trick is to use just the right
amount to achieve the desired thickness
after the pie is baked
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5 ways to prevent soggy pie crust
blind bake the most common way to ward
off a soggy pie crust is by a process
called blind baking
brush with egg brush with chocolate bake
on a hot baking sheet
keep moisture out
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fruit pies don't pull the pie until you
see the filling juices bubbling in the
center as well as around the edges
if it's a pie with a full top crust you
won't see juices bubbling
so just bake it until you see color
underneath this should take well over an
hour
sometimes two hours or more at 350
degrees
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