I used the standard recipe I always use for fruit filling
3T corn starch
4.5C frozen Maine blueberries
I tasted the filling and it was the perfect sweetness so I load everything into my crust, bake it and let it cool.
The juice had completely soaked the bottom crust and even after cooling, the juice flowed out like water. Obviously I should have used more cornstarch but what was the problem?
- Frozen blueberries have more juice than fresh?
- Blueberries have more juice than other fruit?
I get one more try at this so frozen or fresh blueberries and how much cornstarch?