I have tried everything and I can't get my blueberry pies to set up. The last try was 4 cups blueberrys, 1 1/4 cup sugar and 3 tbls of tapioca flour. Soup! I've tried flour and cornstarch and tapioca. Can anyone help?
I have tried everything and I can't get my blueberry pies to set up. The last try was 4 cups blueberrys, 1 1/4 cup sugar and 3 tbls of tapioca flour. Soup! I've tried flour and cornstarch and tapioca. Can anyone help?
Try using "Clear Gel" or arrowroot. It's possible the thickener you're using isn't getting enough heat to activate the starch. Clear Gel, or other modified food starch type thickeners don't need heat to activate, and will thicken even when added to cold liquids.
Arrowroot is more traditional and requires heat, like cornstarch, but makes a clear filling and is good for pies.
-Belle
That seems like a lot of sugar; I only use between 1/2 and 3/4 cu and then two heaping tablespoons of flour, and have never had any trouble. I put the blueberries into a bowl and mix the flour and sugar with them, then pour everything into the pie shell. There is always sugar and flour left in the bottom of the bowl because the berries are quite dry, so I just pour the remainder over everything. I dot butter around the edge of the filling, and then put the pie crust on top. Bake at 450 for the first 15 minutes; lower to 350 for at least 45 minutes (you should see bubbles through the vents). If crust gets too brown, lower heat to 325.
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