This post is so helpful for my holiday planning this year and also to help me get ahead on delicious freezer food for when my next baby is born this coming spring! I've previously frozen mixed berry pies and had mixed results on the juiciness of the end result. I used to always use corn starch as my thickener, but have now switched to clearjel when I bake pie. Do some thickeners hold up better in the freezing/thawing/ baking process than others? I just wondered if the corn starch couldn't hold up well enough to freezing and then cooking to thicken my pie enough. Am I better off using the clearjel or another thickener when freezing pies?

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