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Warning: I read in a baking blog that a tablespoon of cornstarch can prevent a fruit pie from being a total soup disaster.
Has anyone else tried this trick with a blueberry pie, and did it actually work for you?
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zara_burns5d ago
Cornstarch works but it can make the filling cloudy and a bit gluey. Tapioca starch is a better choice for blueberry pie because it sets clear and stays shiny. You only need about two teaspoons for a standard pie. It thickens as it cools so a slice holds its shape perfectly.
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ivan405d ago
Oh the "holds its shape perfectly" part is calling me out! My last blueberry pie looked more like a soup bowl with a crust lid. I definitely used cornstarch and it was both cloudy and weirdly stretchy. Guess I'll be buying tapioca starch and hoping my next slice doesn't slide onto the plate.
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