It sounds like your next baking adventure should be to thicken your berry filling using the Susan Reid oven method(Make apple or fruit pie filling, bake at 350°F in a 9″ x 13″ pan for 30 minutes, stirring occasionally. Cool and refrigerate.) or PJ's saute filling from this blog. When you thicken fruit filling before it goes into the pie you can see (and taste) exactly how thick the "gravy" is! Happy Baking!Irene@KAF

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