I made a blueberry pie according to the recipe in the Williams-Sonoma Pie book - flour and cornstarch added to fresh berries - and it turned out too soupy. Should I add more cornstarch or tapioca which I've never worked with? I believe you need to cook the tapioca w/the fruit before you make the pie but I've never pre-baked the fruit in a pie.
I don't want the pie to be solid but this was more pie soup. Thanks so much.!