Kathy P. writes:
>Does anyone know of a good thickener for pie filling besides corn starch?
 
I just made a blueberry pie for Heather's birthday.  It was kind of a last minute panic, so halfway through the Joy of Cooking recipe for a frozen berry pie, I realized I had no tapioca and couldn't use corn starch.   Blindly went ahead adding only the sugar and some shortening instead of butter.  It worked out fine - a little runny, but it looked like I meant to do it that way.  We've been having some good luck just skipping ingredients we can't eat.

Can send the "new, improved" recipe (and a good one for pie crust too..)  through if you're interested.  


Lisa