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Jun 08, 2014 at 09:24PM vs Aug 27, 2015 at 09:49PM
Tom's Pie Fillings (in progress)
<h1>Blackberry (frozen):</h1>
<p>Makes enough filling for a 11 inch deep dish pie pan.</p>
<h3>Ingredients:</h3>
<ul>
<li>1800 grams frozen blackberries</li>
<li>3/4 cup sugar</li>
<li>3 tbsp tapioca flour</li>
<li>Zest of 1 1/2 lemons</li>
<li>3/8 of a teaspoon salt</li>
<li>Lemon juice (maybe)</li>
</ul>
<h3>Recipe:</h3>
<p>Thaw blackberries and drain well, capturing drained liquid. Take all but 3 tbsp of drained liquid, enough berries to make 450 grams, and salt, and heat over stove, until it has reached a boil. Lightly boil for 5-8 minutes, by which point berries should be thickened. Make a slurry out of tapioca flour and 3 tbsp leftover draining liquid. Add it to pot, and stir until mixture has returned to a boil. Transfer uncooked berries to a large bowl and pour cooked berries over them. Stir in lemon zest. Taste mixture, and add sugar if it is too sour, and possibly lemon juice or more salt.</p>
<h3>Comments:</h3>
<p>This recipe makes a guess on tapioca. I did 3 tbsp for 1200g of berries last time. It wasn't enough filling and it was too thick. I'm also guessing on salt, but it's probably not enough to matter.</p>
<p>Sugar may depend on the sourness and sweetness levels in the berries.</p>
<p>Many pie fillings include butter, but this one doesn't because I didn't want to mute the flavour of the blackberries.</p>;
<h1>Blueberry (frozen):</h1>
<p>The ATK recipe is pretty good, but I make the following adjustments. I use 2 tsps of lemon juice, instead of 2. 8 cups of berries instead of 6, and 2 tbsps of tapioca flour, although this is the right amount if the pie is allowed to fully rest. I don't usually add butter on top of the blueberries. And their recipe calls for too much sugar. A quarter cup is usually good.</p>;