Quote:
Originally Posted by Sidd Finch
Last night I had the most fantastic blueberry pie. And it left me wondering this: What's the secret to making a berry pie that is not all liquidy? How does one thicken the juice that will come off the berries, without making a pie that taste like cornstarch?
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Nick Malgieri cooks up some berries with sugar and cornstarch before mixing in the rest of the berries and baking.
http://www.ihavenet.com/recipes/Blue...rt-Recipe.html
