Question 1: What is the ratio of powdered tapioca starch to tapioca pearls (e.g. Minute tapioca)? I have the former, with a cherry pie recipe that uses the latter.
Question 2: The other week I posted about my ClearJel Misadventure. I used a blueberry pie filling canning recipe from the Ball Book (the big one, not the magazine-sized one) and I used Instant ClearJel instead of regular (honestly, I've never used the stuff, nor heard of it, so I didn't know there was a difference). Anyway, I'd like to bake a blueberry pie tomorrow. The filling is fairly thick--a bit more solid than regular canned filling. Can I add a little bit of juice to approximate the canned filling (i.e. loosen it up a bit) or should I just try to bake the pie with the filling "as is"?
Thanks in advance (and apologies for so many pie-related queries--immigrant parents, so I have no pie baking grandma to share with me her expertise).