topic Re: Pie question for you bakers... in Kitchen

Pie question for you bakers...

Mollie — Fri, 01 Jun 2018 19:17:48 GMT

When making fresh berry pies (blackberry, blueberry or raspberry) do you use Corn Starch or Minute Tapioca to thicken it?

Re: Pie question for you bakers...

makena — Fri, 01 Jun 2018 19:23:26 GMT

Always Tapioca.

Re: Pie question for you bakers...

Kardi — Fri, 01 Jun 2018 19:25:12 GMT

Corn starch, usually.

Re: Pie question for you bakers...

QVCkitty1 — Fri, 01 Jun 2018 19:27:53 GMT

Corn starch.

Re: Pie question for you bakers...

dex — Fri, 01 Jun 2018 19:44:16 GMT

Cornstarch or four

Re: Pie question for you bakers...

brandiwine — Fri, 01 Jun 2018 19:55:56 GMT

Tapioca or clear jel

Re: Pie question for you bakers...

cancun08 — Fri, 01 Jun 2018 20:09:31 GMT

King Arthur's Pie Enhancer or Instant Clear Gel. Phenomenal products!

Re: Pie question for you bakers...

Rockycoast — Fri, 01 Jun 2018 20:25:51 GMT

Yes, you can use either thickeners. I also use Clear Jel for a thickener.

Re: Pie question for you bakers...

froggy — Fri, 01 Jun 2018 20:47:15 GMT

@cancun08 wrote:
King Arthur's Pie Enhancer or Instant Clear Gel. Phenomenal products!

That's what I use also.

And America's Test Kitchen cookbook has good tips on making berry pies.

Re: Pie question for you bakers...

itsmagic — Fri, 01 Jun 2018 22:11:26 GMT

My blueberry pie recipe calls for flour for thickening but my raspberry or blackberry calls for tapioca.

Re: Pie question for you bakers...

house_cat — Fri, 01 Jun 2018 23:24:34 GMT

I agee with those who use the Clear Jel from King Arthur. Everyone says my pies are the best they ever tasted and I'm pretty sure it's the Clear Jel that makes the difference. Be sure to mix it with the sugar.

Re: Pie question for you bakers...

KKWA — Sat, 02 Jun 2018 03:32:20 GMT

Tapioca! I can definatly taste corn starch.

Re: Pie question for you bakers...

Nataliesgramma — Sun, 03 Jun 2018 20:03:52 GMT

Another vote for Clear Gel!!

Re: Pie question for you bakers...

tiny 2 — Sun, 03 Jun 2018 20:47:40 GMT

I use Tapioca but I am definitely going to try the clear gel.

Re: Pie question for you bakers...

jaxs mom — Sun, 03 Jun 2018 23:22:45 GMT

Neither I prefer instant cleargel

Re: Pie question for you bakers...

AuntG — Sun, 03 Jun 2018 23:25:40 GMT

I'm looking for some of that Clear Gel.

Re: Pie question for you bakers...

froggy — Mon, 04 Jun 2018 01:42:02 GMT

@AuntG wrote:
I'm looking for some of that Clear

You can get it from King Arthur Flour.

Re: Pie question for you bakers...

Free2be — Mon, 04 Jun 2018 19:42:57 GMT

It's been years since I've made anything but pumpkin pie so learning about this Clear Gel is new. Does it require refrigeration and how long of a shelf life? I keep threatening to make pie but am out of practice.

Re: Pie question for you bakers...

Rockycoast — Mon, 04 Jun 2018 23:41:28 GMT

@Free2be wrote:
It's been years since I've made anything but pumpkin pie so learning about this Clear Gel is new. Does it require refrigeration and how long of a shelf life? I keep threatening to make pie but am out of practice.

@Free2be Clear Jel does not need refridgeration. It is a powder and can be stored in the pantry. It is made out of corn. It is Kosher. 8 oz for $6.95 There are also directions on the KA site as to how many scoops you use for different fruit pies.

Re: Pie question for you bakers...

Yahooey — Tue, 05 Jun 2018 20:21:52 GMT

I love learning about stuff - clear gel is new for me

I've only made banana cream or apple pies - never made berry pies

is it availabe in a supermarket? or only through their website. I admit I never looked before and have seen their flour

TIA