This strawberry rhubarb pie is sweet and tangy, with a just-set, slightly saucy texture of softened fruit that still holds some of its shape.
. But even after reducing the amount of fresh strawberries in my filling, it still wasn’t quite enough to absorb the amount of liquid unleashed by them. When I increased the amount of starch to 6%, the filling managed to somehow be both too loose and too gelatinous, underscoring the point that simply adding more thickener wasn't going to be the sole solution to the problem.
Curious to see if there were any other options for thickening pie filling, I noticed many recipes called for minute, or quick-cooking, tapioca pearl fragments. My first attempt with minute tapioca resulted in what one of my neighbors described as a “tapioca boba pie situation,” with little pearls nestled among the fruit. Cute? Yes. Delicious? Yes. But not exactly what I was going for.
Minute tapioca comes coarsely ground in the package, making it a little harder to evenly distribute among the fruit. I wondered: what would happen if I ground it up in a food processor with the granulated sugar and salt? A little fussy, perhaps, but the resulting filling was exactly the texture I was looking for: just set but jammy enough to slightly ooze out of the pie when cut into. Grinding the minute tapioca seemed to hit a sweet spot, texture-wise, that tapioca starch wasn't.
Which brings us to what may be the most difficult part of this entire process: After you’ve baked the pie, you’ll have to allow it to fully cool, a process that can take up to four hours. Though you may be tempted to slice into the pie as soon as it comes out of the oven , it’s essential that the pie cools so the filling can set. After this much effort to manage moisture and perfect the filling, it's a shame to watch it flood the pie plate.
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