How can I keep my blueberry pie firm without the flavor of corn starch?
In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 tablespoons on cornstarch on the stove until the mixture becomes thick. It's then poured into the crust, and topped with another pint of fresh blueberries, and chilled until it's firm.
The flavor of the blueberries is delicious, but I always find that there's a pronounced corn starch flavor that detracts from the simplicity of the pie. How could I change the recipe or the technique to decrease that flavor while maintaining the firmness of the filling?
Best Answer
you could try some other thickeners, like xanthan gum, tapioca starch, arrowroot, or the like. not certain of the proportions, though, but i'm betting google knows.
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Quick Answer about "How can I keep my blueberry pie firm without the flavor of corn starch?"
The Solution: Grate an Apple (& Use Tapioca Flour) To ensure the perfect, firm blueberry filling, they also added two tablespoons of ground-up tapioca. Tapioca flour has a milder taste than wheat flour or cornstarch and is a little more forgiving than other types of starch-based thickeners.What can I substitute for cornstarch in blueberry pie?
Use 1/2 cup of flour or tapioca, in place of the cornstarch. For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour.How can I thicken a pie filling without cornstarch?
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.Can you use flour instead of cornstarch in blueberry pie?
Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl.What is the best thickener for blueberry pie?
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.Blueberry Pie | Cooking Italian with Joe
More answers regarding how can I keep my blueberry pie firm without the flavor of corn starch?
Answer 2
Other than the thickeners mentioned above, sometimes I prefer the taste of cooked flour or oats to corn starch. Oats will leave everything moderately translucent if you use whole uncooked oats or will cloud the pie like flour (but solidify more) if you use quick oats.
Another touchy option that won't effect flavor: pectin. Pectin is naturally contained in blueberries, strawberries, etc. You could add some pectin for jam-making or you could precook a bunch of berries and slowly reduce them way down before adding them to more fresh berries (for texture) and baking your pie. I have done this for moderately firm jam-like sauces so it might work for pies as well. Experiment without shells so as not to waste your time. At worst you'll have a delicious ice cream topping.
Answer 3
I would try agar. Agar is tasteless and easy to use and as far as I know it does not contain starch. It also keeps the filling clear.
You could also try other starchy things as sago which does not have much flavor at all.
Answer 4
Maybe this is why blueberry pie recipes usually call for lemon juice and lemon zest? To cut the cornstarch flavor? The lemon also compliments the blueberries, but I wonder if there are any other flavorings that would have the same effect.
Answer 5
Use arrowroot instead. Corn starch is usually GMO.
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