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Old 06-04-2019, 12:19 PM   #1
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ISO help w/blueberry pie thickener

Which is better as a thickener for blueberry pie filling- flour, cornstarch, or tapioca?
Thanks!

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Old 06-04-2019, 12:44 PM   #2
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I've been making the blueberry pie recipe from America's Test Kitchen. They use instant tapioca and a Granny Smith apple for its natural pectin.
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Old 06-04-2019, 12:59 PM   #3
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I always seem to agree with Andy. The best blueberry pie I ever made was with fresh, wild, Michigan blueberries, and the recipe from the side of a tapioca starch box. Pectin from apple skins also helps. But you must use a tried and true recipe as it's easy to make the filling too thick, or too thin. Sorry I don't have a recipe.

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Old 06-04-2019, 10:16 PM   #4
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Looks like someone put it online

https://kirbiecravings.com/cooks-ill...blueberry-pie/
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