How do you make a strawberry rhubarb pie not runny?

How do you make a strawberry rhubarb pie not runny?

baking tip:How to prevent a runny pie filling >> Don't mess with the fruit:flour/cornstarch ratio. If you add extra fruit, be sure to add more thickener too. >> Bake the pie until the filling juices are visibly bubbling through the vents in the pie crust.

Do you have to cook rhubarb before making a pie?

If you've never cooked or baked with rhubarb before, have no fear. It's sold in the grocery store without its leaves (they're toxic!) and can be prepped the same way as celery. Give the stalks a good wash, cut off both ends and slice. You'll want 1/2 inch slices for this pie.

How do you thicken rhubarb pie filling?

In a lattice-topped pie, where part of the moisture will evaporate, you'll need about 1/3 cup of cornstarch per pie to thicken the juices. In a double-crust pie, you might need up to 1/2 cup. Mix the cornstarch with your sugar, and then toss the rhubarb in the mixture until it's well-coated.