Hello to everyone.
i am a novice but trying to become a "perfect" pie maker. at this point I'm trying to figure out what a general rule of thumb would be to making a thickening syrup to add to the fruit for a pie filling. I realize its the thickeners added to juice or water correct? the question is how much liquid and does it matter if its juice or water? I have just read these threads and see that most don't agree to precooking even a 1/3 of the filling? I have had an issue with getting my fillings to the right thickness, my blackberry was slightly under, my cherry to firm etc. I see that "chefpeon" uses a formula of 1 oz thickener to 1 lb fruit is that a good general rule? any advice is useful to me,I read so much but just not finding the info i really need. Everyone seems to have their own "preferred" thickener whether it be cornstarch,tapioca, clear-gel or flour etc. I have tried most and a combination of some but still wondering if there isn't one tried and true for all types of fruit pie fillings.
Since I don't have the time to go to pastry school, which i would love, I could use any and all advice.
thanks & happy pie making!