What can I use to thicken my blueberry pie filling?

Question

The recipe I use calls for flour. I ended up with a juicy mess. I have used corn starch, but it still doesn't thicken up enough. Can I use gelatin?

Answer 1

Assuming it is a baked pie, my mothers family passed on the best pie making tip ever - use uncooked tapioca!

Just measure it into the pie 1/2 the amount of flour called for, example: if pie requires 2 TBSP flour to thicken, use 1 TBSP tapioca. It works really really well for baked pies of all kinds - the jucier the filling, the better it works.

For uncooked cream fillings, gelatin is the way to go.

Cheers

Answer 2

Hey Carole,

When you say you are using flour are you using the right kind. Never use cake flour, it never thickens right. I use corn starch and very cold water, works like a charm every time.

I have never wanted to use gelatin, it would remind me of Blueberry Jelly. Why go through all that effort to have someone ask "Is this filling from a can?"

Good luck!

James in San Diego

Answer 3

it depends on how u are preparing ur filling. are u cooking it on the stove top and then putting it in the pie filling?cus if thats the case what i would do would mix the corn starch with a little water, then pour it into the filling as it gets heated on the stove. Make sure the filling reaches boiling point, cus that is the point where the cornstrach actually becomes thick..if cornstrach is just mixed into ingredients and is not allowed to boil it will never reach its true thickening capacity. try that

Answer 4

I use 1 tablespoon of cornstarch to about 1/4 cup of water. I add a bit while it is still simmering and it thickens up immediately.
Good luck!!!

Answer 5

All great answers! Here's a website that explains the various things used for thickening fruit pies that were mentioned here:

http://www.foodsubs.com/ThickenStarch.html

Answer 6

Yes, use plain gelatin - or I use Jello in a complimentary flavor. For example, with blueberry I have used strawberry jello.

Answer 7

Knox Gelatin, baby!

Answer 8

corn or tapioca starch, sugar and let it cool before doing the filling

Answer 9

double the corn starch

Answer 10

Thicken Pie Filling