I’ve fussed with thickeners for blueberry pie forever. A few months ago I came across a formula by pastry chef Stella Parks. She states whatever the fruit, whether frozen or fresh, a forumla based on fruit weight will get you the right results. 25% sugar by weight of fruit 5.5% tapioca starch—not the instant tapioca or pearl tapioca, but tapioca starch by weigh of the fruit There is some wiggle room on the sugar, but stay between 15% and 35% sugar. I’ve made about a dozen pies using this formula with perfect results every time. Perfectly set filling that isn’t gooey, cloudy, or starchy tasting.

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