Over the weekend I made what was otherwise a delicious blueberry shortbread pie--with the exception of the filling consistency. It was overall a little on the thin side, but punctuated with tough, jelly-like globs (the texture of orange rinds in marmalade).
Anyone have any idea where I went wrong? These are the instructions I followed:
In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat.
Could the issue be the acid added so quickly after the cornstarch? I think I might have dumped it right in after the cornstarch slurry, without allowing the starch time to thicken--would this cause curdling? Or is the issue that I should have incorporated it better into the liquid? Maybe my cornstarch is expired?
Appreciate any opinions!