ニューヨーク・タイムズのインスタグラム(nytimes) - 8月31日 23時00分

Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny — other times, it may be thick, depending on the blueberries. But this recipe helps even the odds, using arrowroot starch as a filling thickener — particularly tasty in the buttery pie crust. Have a brilliant pie hack? Leave your tips in the comments. And make sure to visit the link in our bio to get the recipe from @nytcooking. @ryanliebe took this photo, with food styling by Simon Andrews.

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する