Pie Thickener (2024)

FAQs

Pie Thickener? ›

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 as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

If you cannot find Clear Jel, another option is to can the pie filling without any thickener and then thicken it with tapioca or cornstarch before putting it into the pie shell.

You need 1 tablespoon of corn starch for every 1 cup of liquid to be thickened. I use 2 to 3 T. of corn starch for an average fruit pie, depending on how juicy the filling becomes as you mix in the sugar and other ingredients.

If you slice the pie too soon , it just won't set. Why did my blueberry pie turn out runny? Without knowing your method or ingredients its hard to say. My best guess is you didn't use enough thickener( flour or cornstarch) in the filling, or you didnt cook long enough, or you cut it before cooling sufficiently.

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.

If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky. If needed, use a pie shield to help protect your crust from burning.

Can I use cornstarch instead of flour to thicken pie filling? ›

Thickening Gravy, Sauces, or Pie Fillings

Cornstarch works remarkably well as a thickener in sauces, gravy, and pie fillings, and some prefer it to flour.

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies. Still, it works really well, and it's easy to use: For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl.

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

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.