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GMC Trade Secrets

Wild berry pie filling

Ask Curtis Stone a question here.  I am having a hard time in getting my home made berry pie filling to thicken.  Runny filling is the worst after putting so much time in picking, cleaning and cooking the pies.  Corn starch changes the flavor, sure gell does not work  , I have also tried adding more sugar  and even a little flour with no sucess, Help ! 


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julie
(deleted account)

I use corn starch and haven't noticed a flavor change.
Posted 2009-07-18T19:01:11Z
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Rated #2 out of 4
 
205 answers
39 helpful answers

"Be strong in nature;  Gentle in deed."

Hi Dvcrocket.  I have a solution to your pie dilema.  This is a little trick my Mom taught me years ago that works like a charm and tastes great...when you take your sugar for the pie filling, just add about 2 to3 tablespoons of dry tapioca to the sugar and sprinkle it on the berries.  This technique is the bomb!  (or at least to me and everyone who has eaten pies that I have baked).  Give it a try and let me know how you make out.

Best of luck to you.  Smile
Posted 2009-07-18T19:13:00Z
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julie
(deleted account)

Ms Mayhaven

This sounds like a great idea.  Will the filling remain clear or does the pudding make it cloudy looking?

Julie
Posted 2009-07-18T22:42:10Z
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Rated #3 out of 4
 
205 answers
39 helpful answers

"Be strong in nature;  Gentle in deed."

Hi Julie.  The filling remains clear whenever I use tapioca for my pies, it's just alot thicker. 

May Smile
Posted 2009-07-19T01:59:36Z
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Rated #4 out of 4

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