On 9-Jan-2011, notbob <[email protected]> wrote:
> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal is
> their primary product. The picture on Simply Recipes looks gorgeous
> cuz of the corn startch. Which will actually enhance the natural
> flavor of the berries?
> 2. How many berries is enough? I've seen recipes for 3, 4, and 6 cups
> of blueberries. I figure is 4 C was enough for my blackberry pie,
> shouldn't it be enough for a blueberry pie?
1. Either will work fine; however, I would use corn starch because it makes
a translucent binder where with flour it will be opaque or "cloudy".
2. Four cups should be plenty for a regular pie, 7-8 for a deep-dish.
Change Cujo to Juno in email address.