Sometimes when I bake a blueberry pie, the sugar does not dissolve but crystallizes into lumps throughout the pie. The pie has plenty of juice, so I don’t understand why this happens. —D.D., Brooklyn, Nova Scotia
It may be that you’re adding the sugar improperly or using too much sugar. Instead of placing the berries in a pastry shell and sprinkling the sugar over them, gently combine the berries and sugar in a bowl. Let the berry mixture stand for 15 minutes to allow the berries to release their juice, then gently mix again.
Adding too much sugar to the berries can cause the mixture to become “saturated” so that the sugar does not fully dissolve. For every 5 to 6 cups of blueberries, add just 3/4 to 1 cup sugar.