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Runny blueberry pie question

peppermint pate | Aug 8, 200603:50 PM     10

So I made my (second ever) wild blueberry pie this week-end. I'm still mastering the art of rolling up the dough in a single piece (I managed to pick up 2/3 of the dough for the upper pastry with the rolling pin but the remaining 1/3 was stuck to the counter and was ultimately pasted together with the larger piece in several sections for a charmingly homemade look!). Anyway, the most important thing is that it was quite yummy, not too sweet, etc.

But here's my question - I baked the pie in the afternoon and then let it cool for several hours. Just prior to serving, I warmed the pie in the oven for about 20 minutes. When I went to serve it, liquid juices oozed out of each slice and on to the plate - the blueberries were quite intact (i.e. not gelled together) but there was a puddle of purple juice at the bottom of the pie plate (which I promptly spooned over the homemade ice cream that we made with the pie). The next day, it was fine. Should I not have re-warmed it? Should I have used more cornstarch (I used 3 tbsp. for 3 pints)? Last year, I made the pie with instant tapioca instead of cornstarch and didn't reheat it before serving - it wasn't runny. What do you think?

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