How do you make Blueberry Pie that has the thick sweet sauce found in pies from restaurants and in the can?

How do you make Blueberry Pie that has the thick sweet sauce found in pies from restaurants and in the can? My homemade blueberry pies never have that "thickness" to themHow do you make Blueberry Pie that has the thick sweet sauce found in pies from restaurants and in the can?
Use more cornstarch.
INGREDIENTS

1 (9 inch) pie crust, baked

3/4 cup white sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

2/3 cup water

1 cup fresh blueberries

2 tablespoons butter

1 1/2 tablespoons lemon juice

1 1/2 tablespoons orange liqueur

2 cups fresh blueberries

2 cups whipped cream for garnish (optional)

DIRECTIONS

In a large saucepan, combine sugar, cornstarch, salt, and water. Mix well, then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.

Stir butter or margarine, lemon juice, and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.How do you make Blueberry Pie that has the thick sweet sauce found in pies from restaurants and in the can?
some restaurant blueberry pie toppings are read-made sauce and it is available in baking section of your local supermarket.



i use this brand in my best selling blueberry pie (which i deliver in some coffeeshop in Metro Manila (Philippines)



look for comstock original BLUEBERRY

site for the comstock photo:

http://www.lshworld.com/Detail.asp?ID=15鈥?/a>
Blueberry Pie



5 cups fresh blueberries

1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts

1 cup sugar

1/2 cup all-purpose flour

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons butter or margarine

1 large egg, lightly beaten

1 teaspoon sugar







SPRINKLE berries with lemon juice; set aside.



FIT half of pastry in a 9-inch pieplate according to package directions.



COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.



Pour into pastry shell, and dot with butter.



UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.



Place pastry over filling; seal and crimp edges.



Cut slits in top of crust to allow steam to escape.



Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400掳 for 35 minutes or until golden.



Cover edges with aluminum foil to prevent overbrowning, if necessary.



Serve with vanilla ice cream, if desired.
Corn Starch (Corn Flour) is the secret.



Check out this recipe:



http://www.pickyourown.org/blueberrypie.鈥?/a>