Many reviews mention the pie being runny. I borrowed some ideas from the Raspberry Pie 1 by Susan. For the thickening: mix sugar (I increased to one cup), salt, and cinnamon as directed above, but then add 8 teaspoons cornstarch and 2 tablespoons quick-cooking tapioca to the mix. Mix in blueberries (I used a rounded 4 cup measure of berries ) and 6 tablespoons water. Mix and let stand for about 30 minutes (meanwhile make pastry and preheat oven). This is from the raspberry recipe, and it works! I've made three raspberry pies (2 black and 1 red) and 2 blueberry pies using this method, and all were well set. I also used the baking directions from the raspberry recipe: 425 for 15 (to 20) minutes, reduce to 350 for 45 minutes. No need to cover the edges, and crust doesn't burn. Thanks to ASHESP for this great blueberry pie recipe and to Susan for the excellent raspberry pie recipe and its thickening and baking directions. I shared my latest blueberry pie with some friends recently, and the raves were almost embarrassing.
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Many reviews mention the pie being runny. I borrowed some ideas from the Raspberry Pie 1 by...