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Bumbleberry pie filling not thick enough


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I have made a large batch of Bumbleberry pie filling using cornstarch as the thickener and allowed it to cool for 24 hours but it is not quite thick enough.  Should I just re-heat and add more cornstarch to thicken or is there a better way.

 

I have used a combination of rhubarb, blackberries, blueberries, strawberries and raspberries in the mixture.  Some were frozen, some fresh.

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3 hours ago, Jocelynne said:

I have made a large batch of Bumbleberry pie filling using cornstarch as the thickener and allowed it to cool for 24 hours but it is not quite thick enough.  Should I just re-heat and add more cornstarch to thicken or is there a better way.

 

I have used a combination of rhubarb, blackberries, blueberries, strawberries and raspberries in the mixture.  Some were frozen, some fresh.

If you want to stick to your standard grocery-store starches then I think your only real option is to reheat the filling and add more starch. If you want to go with the Modernist modified starch route, Ultratex 4 is a corn-based cold-swelling starch that is stable at high temperatures (if you are going to be baking this later) that I think will work in this application.

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Chris Hennes
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chennes@egullet.org

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15 hours ago, Chris Hennes said:

If you want to stick to your standard grocery-store starches then I think your only real option is to reheat the filling and add more starch. If you want to go with the Modernist modified starch route, Ultratex 4 is a corn-based cold-swelling starch that is stable at high temperatures (if you are going to be baking this later) that I think will work in this application.

Thank you for the suggestion.  I have never heard of Ultra-Tex 4.  Where is it available?

 

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16 hours ago, Chris Hennes said:

 Ultratex 4 is a corn-based cold-swelling starch that is stable at high temperatures

 

29 minutes ago, lemniscate said:

I would also suggest looking at Cornaby's EZ Gel or also Thick Gel

 

These appear to be pretty much the same thing.

Dave Scantland
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Eat more chicken skin.

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Are you going to bake this filling? I believe that it will weaken the starch, and possibly also the pectin to a lesser degree. Reheating it in order to incorporate more starch will weaken it as well. You might end up having to add quite a bit of starch. 

 

I think that Jeanne's idea of draining the juice will be best. 

 

Or you can make it into a crumble (or crisp, etc.) where a loose filling is welcome. 

Edited by shain (log)
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~ Shai N.

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