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Blueberry Pie

Reviewed: Dec. 30, 2012
Hey all, I see a lot of people saying that they had to adjust up the cornstarch to 5T. Instead of increasing the cornstarch, you can also let the pie bubble longer. That will also thicken it up. I've been making blueberry pies for years, using 4 1/2 C fresh blueberries and 3T cornstarch too. I let it bubble for about 15 minutes and never have problems with the pie not setting. A couple other points: I use a shortening-based crust, and I bake on the center rack at 370 F. I control the temperature very precisely by using a digital thermometer with a remote probe. My oven is kind of old, and doesn't have digital controls.
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