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Jocelynne

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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1 hour ago, weinoo said:

I'm wondering if flour would have been a better thickener to start out wiith?

Possibly, but how would I go about getting what I do have to thicken enough?

 

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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
Director of Operations
chennes@egullet.org

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Drain some or all of the liquid out of the filling, and use a bit of sugar and some cornstarch to thicken the juices, then add the thickened juices back to the fruit.

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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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I would also suggest looking at Cornaby's EZ Gel or also Thick Gel.  I use it, it lasts a looooonnng time in the pantry, it works in hot or cold liquids.  I've just add tiny bits into whatever I wanted thickened and stirred until I get the consistency I am looking for .

 

It's also sold on Amazon

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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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Posted (edited)

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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