I've been invited to a dinner on Saturday and I volunteered to bring dessert. I asked the host what he wanted, and he said seedless blackberry pie. LOL, I thought, very specific.
Ok fine. So I'm looking for recipes and I came across a Kraft recipe which called for boiling the berries, pushing them through a sieve, and then boiling them again with cornstarch.
The recipe calls for 1/2 cup of cornstarch which seems like a lot to me. It seems like the final product would be chalky or rubbery. I expect with a puree it will need to be somewhat gelatinous but I don't want it to be overly so.
Does anyone have any other recipe suggestions or know how I could do this with an alternative thickener or less cornstarch? Maybe I'm being overly cautious about the cornstarch but like I said, 1/2 cup seems like a lot.
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