How much fruit do I need for a pie?

The fruit quantity depends on your tin size. A standard 23cm (9 inch) pie dish about 4cm deep needs roughly 600-700g of prepared fruit. Deeper dishes need more. This calculator works out the exact amount based on your tin dimensions. Remember to account for prep waste — apple peel and core adds about 25% extra to your buying weight.

How much sugar should I add to pie filling?

It depends on the fruit. Tart fruits like rhubarb and gooseberry need about 25-28g sugar per 100g fruit. Sweeter fruits like apple and pear need only 10-12g per 100g. Always taste your fruit first — ripeness varies and you may want to adjust. You can also replace some sugar with honey or golden syrup.

What thickener should I use for pie filling?

Cornflour is the most common thickener for fruit pies. Use about 1.5-2.5g per 100g of fruit, depending on juiciness. Arrowroot is a good alternative and gives a clearer result. For very juicy fruits like cherries and blueberries, use the higher end of the range. Tapioca starch also works well and holds up to freezing.

How much pastry do I need for a double-crust pie?

For a 23cm pie, you need about 350-400g of shortcrust pastry total — roughly 200g for the bottom and sides, and 150-200g for the top crust. The calculator estimates pastry weight based on 3mm pastry thickness, which is standard for a good pie. Roll slightly thicker if you prefer a more substantial crust.

Should I pre-cook the fruit for a pie?

For apple pies, it is best to briefly cook the apple with sugar to drive off excess moisture — this prevents a gap forming between the filling and top crust. For berry pies, you can use raw fruit with cornflour mixed through. Rhubarb benefits from a light pre-cook with sugar to reduce liquid. The thickener amounts in this calculator assume raw fruit filling.

BakeCalcs

Pie Filling Calculator

Calculate fruit, sugar, thickener and pastry quantities for pies based on tin size and fruit type.

Tin Diameter

Measure the top rim of the tin

Tin Depth

Inside depth of the pie tin

Fruit Type

Main fruit for the pie filling

Number of Pies

How many pies of this size

How We Calculate This

This calculator works out filling and pastry quantities based on your pie tin dimensions and chosen fruit type.

How it works

Tin volume is calculated as a cylinder: π × radius² × depth
Filling volume is 75% of tin volume (allowing for top crust space and fruit shrinkage)
Fruit weight is estimated at 0.8g per ml of filling volume
Sugar and thickener are calculated based on fruit-specific ratios
Pastry weight covers bottom crust, sides and top crust at 3mm thickness

Frequently Asked Questions

Related Calculators

Shortcrust Pastry Calculator

Calculate flour, fat, and water for shortcrust pastry based on tin size.

Puff Pastry Layers Calculator

Calculate the number of pastry layers from folds and turns.

Rough Puff Pastry Calculator

Calculate ingredient quantities for rough puff pastry based on total weight needed.

Choux Pastry Calculator

Calculate butter, water, flour, and egg quantities for choux pastry by yield.

Tart Tin Pastry Calculator

Calculate how much pastry you need to line a tart tin based on diameter and depth.

Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.