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May 18, 2011 11:48 AM

Liquid for Blueberry pie

I have been making the same blueberry pie recipe for years and it's the standard berries, sugar, cornstarch, lemon zest, butter recipe. For some reason the last two times I've made it, the liquid syrup does not develop while it's baking. I'm using frozen Whole Food blueberries but the pie comes out of the oven dry! As a friend of mine says, Whiskey, Tango, Foxtrot?

Any suggestions as to what I could add to make the syrup?

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  1. That is strange--I generally find that frozen berries have a bit too much liquid.

    However, I've had that problem with fresh blueberries. Now, I let the sugared berries sit for a while and if they still look dry, I smash up a few in order to release juices.

    1 Reply
    1. re: Maryld

      I know--go figure. Usually the ice from the frozen berries will be just enough to make it juicy. I think I'll add a couple of tablespoons of pomegranite liquor mixed with a dab of water and see how that works. Between my Aga and our 6,200 elevation, I have these kinds of problems from time to time. Thanks for the reply.