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The Watercooler
Pie baking question
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<blockquote data-quote="donna723" data-source="post: 111514" data-attributes="member: 1883"><p>Another thing, when you cook the juices with the corn starch, cook it until it becomes clear and not cloudy anymore - it will have to boil for a few minutes, and you have to keep stirring or it will stick. It will be much thicker when it cools. If you cook just the juice with the corn starch and then add the berries, more liquid will come out of the berries and make it thinner still.</p></blockquote><p></p>
[QUOTE="donna723, post: 111514, member: 1883"] Another thing, when you cook the juices with the corn starch, cook it until it becomes clear and not cloudy anymore - it will have to boil for a few minutes, and you have to keep stirring or it will stick. It will be much thicker when it cools. If you cook just the juice with the corn starch and then add the berries, more liquid will come out of the berries and make it thinner still. [/QUOTE]
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