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Reply to "How can I make this pie less runny?"
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[quote=Anonymous]I’d cook the mixture down before putting in the crust. It seems like this recipe misses the whole part about cooking the filling, so I’d start there. You can increase the starch or could also try Sure Jell (pectin) instead of cornstarch if it’s still not exactly what you want. Cornstarch thickens more when it cools, pectin thickens almost immediately on the stove. You do have to let starch mixtures cool a bit more before adding to the crust. Here’s an example recipe you can use as a guide for cooking the filling, its blackberry but the process can be used for any kind of pie recipe. https://aranchmom.com/blackberry-pie-recipe/ [/quote]
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