I’m looking for the best product to thicken a pie…eg; flour, cornstarch, tapioca starch, or anything else you might know of. I usually use 4 cups of frozen to 1/3 cup of flour. Sometimes it works but sometimes depending on the fruit it’s to runny. What are your thoughts?
Totally agree that frozen fruit is a lifesaver when berries aren’t in season. One thing I’ve learned is to toss the fruit with a bit of cornstarch before baking so it doesn’t turn into soup in the oven. I actually got most of my kitchen gear from Conns because they had solid deals on mixers and bakeware that really upgraded my baking game. I’ve tried pies with frozen blueberries and cherries, and honestly, the results were just as good as fresh.
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