I use something a little more natural and that is arrowroot starch. It is very easy to digest and better than cornstarch. For EACH quart of frozen blackberries or boysenberries, I use 2 TABS of arrowroot starch mixed with 1 TAB of flour. Mix well with some of the berry juice. Then bring all the berries/juice, 1 tsp. lemon juice, pinch sea salt & 1/2 cup sugar to a low simmer/boil until the filling thickens. Take off heat and cool before putting into shell. Then put on top crust and bake at 375 for 40 minutes. Any longer than this the berry mixture tends to bubble up and out of the pie. I order arrowroot starch on line through IHERB. It is around $8 for 20 ounces. Great for gravies too. Thanks for sharing Barb. I remember Graham Kerr, the Galloping Gourmet used to use arrowroot in his cooking. ~ MJ

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