O cornstarch, you fickle mistress! The cornstarch thickened cherry pie I made tonight looks fine and tastes great... as I could tell by spooning out some of the watery soup that should have been its delicious fruit-binding goo. I'd rather convert it into a thicker pie or at least a cobbler than serve it as-is - does anyone have any tips for this sort of rescue?
Also, any wisdom to share about making sure my pie thickener's set without burning the hell out of the crust? (I've had good results with cornstarch in the past, so I'm worrying that my oven is starting to run cooler than usual... But any advice about blind baking/crust-covering voodoo would help me out a lot, too!)