I'm baking my first pie and need to know what to use to thicken the fruit juice?

Question

Iam using frozen berries and would like to not pour the juice down
the drain.I want to use it in my pie.What should I use to thicken the juice,a cornstarch/water mixture or something like Knox geletin

Answer 1

cornstarch is a cooks best friend.. especially when it comes to thickening items up.. take some of the juice and ad a hint of cs.. blend it well and our with the rest of the pie filling.. another good idea is tapioca pudding mix... just about a teaspoon or two can do the trick

Answer 2

Cornstarch or flour are good choices. Starch thickeners like cornstarch are mixed with an equal amount of cold water, then added to warm liquids to thicken them. They're a good choice if you want a low-fat, neutral-tasting thickener. They give dishes a glossy sheen, which looks wonderful if you're making a dessert sauce or pie filling. With flour, you just sprinkle a couple ot Tablespoons over the fruit with the sugar.

Answer 3

Definately cornstarch! I am an award-winning pie baker. I have won best of show two years in a row for my fruil pies in one of the biggest fair's of the region. Use a few tablespoons, maybe 2-3 tablespoons depending on the consistancy, and this should thicken it up. Make sure to mix it in well because cornstarch tends to stay in clumps.

Answer 4

My recipe for apple pie uses 3 tablespoons flour mixed with sugar and cinnamon poured over the apples. I think with frozen berries they will need to be cooked with some sugar and either cornstarch or flour. Both thicken, with cornstarch the liquid turns clear, with flour it is cloudy. Be careful, you don't want too much liquid as the berries will liquify also when cooked.

Answer 5

Assuming you have both flour and cornstarch in the house, Id use the later... Cornstarch needs to enter the recipe in liquid form. Take one tablespoon of pie liquid and mix it with equal part of cornstarch. (you may need to do this more than once.) Cornstarch does not thicken liquid until it is boiling. You will have to bring it to a boil.

Answer 6

Cream of tartar...it is basically..flour and cornstach...no more than a teaspoon of each up to a quarter cup of both ingredients (1/8 cup cornstarch & 1/8 cup flour) in equal portions... just mix it with the fruits until you get desired thickness..

Answer 7

Cornstarch for a pudding pie - gelatin for a glazed pie.

Answer 8

Flour with help thicken it. Good luck with your first pie. You can do it and it will be great.

Answer 9

I like to use tapioca. It tells you on the box how much to mix with the fruit and juices.

Answer 10

You got it girl! The latter is correct. You need to use gelatin or pectin. Just follow the directions on your box of Knox gelatin. Hope this helps!!!