My blueberries are coming in fast and furious. I love a good blueberry pie, but I am really picky about the consistency and have never made one that I am satisfied with. I don't want it runny and I don't want it so thick that a fork will stand up in it. Can anybody help me?
Somebody once suggested that I cook the blueberries first with the thickening, then cool, to make sure that I have it just the way I want it. I've never tried this, it would seem to me that the cooking would break down the berries and I would end up with more mush than solid berries.
I figure with all these fab cooks out there, somebody has a recipe tucked away someplace that they make year after year. Willing to share?
Somebody once suggested that I cook the blueberries first with the thickening, then cool, to make sure that I have it just the way I want it. I've never tried this, it would seem to me that the cooking would break down the berries and I would end up with more mush than solid berries.
I figure with all these fab cooks out there, somebody has a recipe tucked away someplace that they make year after year. Willing to share?