Pie Thickener (2024)

FAQs

What can I use to thicken pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

For Compotes and Pie fillings—Substitute equal parts cornstarch for Instant Clearjel and cook all filling ingredients over the stove until you reach your desired thickness. Cornstarch requires heat to thicken, so it will take more time, but you should be able to reach similar results.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.

Thickeners used in Baking. Arrowroot is the powdered root grown in the Caribbean. It is used to thicken glazes, fruit fillings, and puddings and has a glossy finish. Arrowroot thickens at a lower temperature than cornstarch or flour making it ideal for thickening products that should not boil.

And, finally, as much as a steaming-hot slice of apple pie sounds appealing, let your pie rest for at least an hour before slicing. The filling will thicken as it cools and don't worry—your pie will still be plenty warm enough to gently melt that scoop of vanilla ice cream on top of it.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

How do you thicken pastry filling? ›

Cornstarch thickens the pastry cream without imparting a floury flavor. Bringing pastry cream to a bubble deactivates the yolk's starch-dissolving amylase. Finishing with butter adds shine and flavor.

Instant ClearJel is made of only one ingredient: modified food starch. While modified food starch can be made from a number of ingredients, including wheat, potatoes, and tapioca, ClearJel is derived from corn that has been ground and processed to sort out specific starches with certain sought-after gelling properties.

Instant Clear Jel® is freezer stable, thus popular but not necessary when freezing pie filling. Always check the label before buying to ensure it is the cooking variety and not instant. Aren't Sure Jell® and Clear Jel® the same? No, each commercially branded product serves a different purpose.

Clear Jel is used like regular cornstarch but is more stable at room temperature so it is particularly good for canning. It is activated by coming into contact with hot liquid. It can be mixed in with dry ingredients when baking with fruit, or mixed with a bit of liquid and added to hot liquids to thicken sauces.