Strawberry Rhubarb Ginger Pie

Why This Strawberry Rhubarb Ginger Pie Works

In the oven, the strawberries and rhubarb start to bubble and break down. They let out a lot of juice, which at first looks way too runny. As everything keeps baking, the cornstarch swells up in that hot liquid and turns it from watery to thick and glossy. That thickened juice holds the fruit pieces in place, so the filling slices clean instead of spilling all over the plate.

While the filling is bubbling, the double crust is doing its own thing. The bottom crust sits right under the wet fruit, but the thickened filling keeps it from getting completely soggy. The top crust, brushed with milk and sprinkled with coarse sugar, browns and firms up, so it stays crisp. Little bits of butter on top of the fruit melt down into the filling and crust, keeping everything tender.

After baking, the pie needs time to cool. During that time, the hot filling settles and firms up even more, so the slices hold together instead of running.

Mistakes To Avoid

Cutting the rhubarb into big chunky pieces makes it cook slower than the strawberries. The berries collapse and turn to mush while the rhubarb is still firm, so the filling ends up with stringy, half-crunchy bits floating in a soupy base.

Skipping the cornstarch or not mixing it in evenly leaves dry pockets of starch and a runny filling. In the oven, the juices don’t thicken, so the pie cuts into a wet pool that soaks the bottom crust and makes it soggy and fragile.

Slicing into the pie while it is still warm keeps the filling from setting. The hot juices run straight out of the crust, the slices won’t hold their shape, and the bottom crust can tear away from the filling.

Letting the pie bake without a baking sheet under it can cause a mess. The juicy filling often bubbles over the edge, burns on the oven floor, and fills the kitchen with smoke while the pie is still baking.