Easy As Pie
You are either in one camp or another when it comes to fresh fruit pies. Do you like them runny or thick? I know it’s a personal preference thing but I like my slice of pie on the thick side not just for presentation’s sake but because the filling stays put. Runny pies are out of control. Cut into one to make a nice, neat slice and their juicy contents traverse all over the place, making the bottom crust, soggy and the whole thing looking like a mess. There goes all the hard work you put into achieving that “flaky” crust. And what happens to leftover pie with a soggy bottom? More sog.
For lovers of solid looking berry pies, cornstarch is the answer. Works every time. I like my pies loaded with fruit so for 6 cups of fresh berries such as blueberries, raspberries and blackberries, use ¼ cup cornstarch mixed into ½ water. Place half the berries in a saucepan and add the cornstarch mixture along with the amount of sugar you like in a pie. I like mine on the tart side. Slowly cook the berry mixture until it begins to thicken and coat the back of a spoon.
Transfer to a bowl; allow to cool for 20 minutes then fold in the rest of the fruit. Transfer to your pie crust. Bake. Do not cut into a hot pie! Wait until it comes to room temperature. Your patience will be rewarded with dazzling thick slices. Oh, one more thing, for me Ice cream on berry pies is heavenly but not if it winds up in a puddle of sog.