Despite what you've been made to believe, picture-perfect blueberry pie is ridiculously easy to make.
), a fruit's weight gives us a reliable indication of its water content, so we can easily predict how much starch is needed to form a gel and how much sugar is needed to protect that starch from thermal hydrolysis, a.k.a. overcooking. You can read up on the science behind my formula, but in practice all you have to know is this: Whatever your fruit, you'll need 5.
Truth be told, it doesn't matter whether you've got blueberries, cherries, or plums, because water is the only factor we need to account for when it comes to thickening a pie.Ehhh, not really. For the uninitiated, pectin is a soluble fiber found in many fruits, and when cooked it can help liquids to gel. It's only natural to imagine this natural thickener must play an important role in fruit pies, but pectin is a little fussy, willing to perform only under specific conditions.
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