I've made blueberry pie often enough, yet nowadays I can't seem to get the filling right. The crust came out perfect, but the filling was all liquid surrounding very firm blueberries. Last time I made blueberry pie, the berries didn't burst and I had hard bits of sugar and tapioca floating between the blueberries. So this time I tried a recipe with cornstarch, and the liquid didn't solidify enough. The flavor was good, so maybe next time.
1 comment:
Try grating some apple into the filling for added pectin - and you can't really taste it in the finished product.
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