I love Instant ClearJel. I use it primarily for fruit pie filling and stabilizing whip cream for cake frosting. Every Fall I cook up 8 or so batches of apple pie filling using Instant ClearJel. Then I freeze the batches separately in zip bags. To make a pie I just defrost the filling overnight in the fridge, let it come to room temp in the morning, put in the pie shell and bake. I also love it for thickening blueberry pie. I make the pie filling for blueberry the day I bake the pie (I don't freeze it) because I prefer to freeze the blueberries in bulk. Different fruits do require different amounts of Instant ClearJel. For apple pie I use 1 1/2 tablespoons. For blueberry 2 1/2 tablespoons. It's great that it stands up to freezing. But be sure to mix the Instant ClearJel with sugar as suggested or it will clump badly. One of the nice things is that you know how thick your filling will be before you bake the pie. I also think that thickening the fruit before baking the pie helps keep the bottom crust from getting soggy.

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