Thanks for your post. Very helpful. I just made 20 pies for a wedding. Blueberry pie - runny! Of course! So, if I use this "clear jel" stuff, it should fix my problems? Do I just substitute it for the amount of corn starch called for? Also, where can I purchase the Clear Jel? Also, you said something about just cooking the filling with the cornstarch before putting it in the crust. How do I know how to adjust the temp and time if I do it that way?

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