How do you keep blueberry pie from being runny?

[corbin]

Heyya! Wondering what's the ultimate thickener for blueberry pie? Cornstarch, tapioca, or arrowroot? I've tried a few, but never found the perfect match. Any suggestions? I'm trying to nail that ideal consistency without compromising on flavor. Your experiences might be my pie-saving grace!

 

[yourfavoritef1girlie]

Hey! I've had success using tapioca as a thickener for my blueberry pies. It seems to give a nice consistency without being too gooey or runny. But hey, different strokes for different folks, right? Would love to hear what works best for others!

 

[ambers]

Personally, I've found that a combination of cornstarch and tapioca works wonders. The cornstarch helps to gel things up nicely, while the tapioca adds a bit of chewiness that complements the blueberries beautifully.