Emma Miller
Some simple tips on how to thicken berries for a pie can make your life a lot easier. With these tips in your piggy bank, any filling will stay inside the baked goods.
Even the tastiest pie with the most delicious filling can easily be ruined. If the jam or juice from the berries leaks out of the desert, it will burn horribly, leaving a residue in the form of a bitter aftertaste in the pie. However, there are ways to prevent such a situation.
How to thicken the pie filling – a tip hack
One simple option for solving the problem can be jelly. It is enough to add 1 tablespoon of jelly powder to a glass of jam and stir. In addition, you can add flour, breadcrumbs, oat flakes, or ground cookies in the same proportion – they will absorb excess moisture.
If you have more time, you can boil the jam with the addition of semolina. The proportions range from 1 teaspoon to 1 tablespoon, depending on how thick it is.
If you have the inspiration to make the filling longer, you can whip the egg whites into a strong foam, and then stir them into the jam. You can’t store such a mass – only use it right away.
However, the easiest option would be to have a supply of cornstarch in the kitchen. He is able to turn a liquid-flowing filling into a jelly-like mass. In this case, this product does not affect the taste of your berries or jam. To thicken the jam in this way, it is enough to boil it with starch. Add 1-2 teaspoons per glass of jam.
You can also sprinkle a thin layer of cornstarch on your dough before laying berries on it. Then sprinkle on top and it’s done. The starch will thicken the juice that the berries will secrete. This is a very important point, as the juice can soak into the still-raw dough and prevent it from cooking properly.
