Blueberry pie can turn out runny due to the high water content of blueberries. To avoid this, a thickener should be added to the filling to absorb excess liquid. Common thickeners include cornstarch, flour, tapioca, and Instant ClearJel. Cornstarch is favored because it effectively thickens without altering flavor. A tablespoon per cup of blueberries is recommended. All-purpose flour is another option but may cloud the filling. Other options include tapioca and instant pudding mix, although these may have texture or flavor drawbacks.
Cornstarch is particularly popular for berry pies because of their high moisture content. To try it, just add about one tablespoon for every cup of blueberries used when you're preparing your filling.
All purpose flour will also work, but it could make the filling appear a little cloudy. Again, just sprinkle a few spoonfuls on the berries and toss them before baking.
You can also use a mixture of cornstarch and flour, and turn the oven up at the start of baking to encourage it to work faster.
Tapioca is another option, but it doesn't lead to the best texture. The same goes for gelatin. You can even use instant pudding mix, but beware of the flavor you use.
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