Pie filling question

[Ag with kids]

I'm trying to expand my horizons, so to speak...plus my kids love this stuff...so...

I made a couple of pseudo pies today...they were berry buckles...

The dough was easy as pie, forgive the pun....

But, the berries produced a shitload of juice that wasn't thick...

The recipe called for adding berries and sugar + a little butter as the filling...I used raspberries, blackberries and strawberries...

So, here's my question...

How do I thicken up the juice so it isn't so runny??? I thought about adding cornstarch, but I'm not sure if that would turn out right....

 

[Gen. Applewhite]

i dont know what a berry buckle is, or how that might impact the following advice. when i make a cherry or blackberry pie, even if im using all fresh berries, i get a can of the whatever fruit im using for the filling.

i take the juice of the can, a cup of sugar, and a tablespoon of cornstarch and stir it over medium heat in a saucepan until it thickens.

i use how ever much of that looks good mixed with the fresh fruit for my pie filling. it stays thick, but i wouldnt quite call it gelatinous.

when im making a peach or apple pie, i will add a tablespoon of flour to the filling before closing up the crust. this seems to absorb some of the moisture.

 

[Bobbs40]

I think flour and cornstarch both work well. You can also mix dry tapioca in with the fruit, or you could probably use plain gelatin.

 

[DallasCowpoke]

Yes, the correct answer is cornstarch.