Can you tell is a bit more about the filling and it's ingredients? For example, did you thaw blueberries or use fresh? If you thawed them, did you put the blueberries in the filling with their juice, too? Or drain off the juice?
What is the thickening agent (ie, corn starch, tapioca, flour)? How much sugar? Did the recipe call for lemon juice?
I'd hazard that there was likely not enough thickening agent. Is this a precooked filling?
Some berries, if they have been frozen for a long time, react with the thickener such that they will not thicken correctly with the usual amount of thickening agent. I know this can occur with juicier berries than blueberries--such as Marionberries and blackberries. You may need an instant thickener such as Instant Clear-gelfor older berries.
I used fresh blueberries and the thickner the recipe called for I think it was starch.the pie was expensive it was a recipe from the food network app I followed it to a tee and we had to throw it out out
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)