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Frequent Contributor
Posts: 123
Registered: ‎08-04-2013

Pie question for you bakers...

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

Respected Contributor
Posts: 2,735
Registered: ‎10-29-2016

Re: Pie question for you bakers...

Always Tapioca.

Valued Contributor
Posts: 629
Registered: ‎05-20-2010

Re: Pie question for you bakers...

Corn starch, usually.  

Honored Contributor
Posts: 15,195
Registered: ‎05-23-2015

Re: Pie question for you bakers...

Corn starch.

" You are entitled to your opinion. But you are not entitled to your own facts."
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Honored Contributor
Posts: 14,917
Registered: ‎03-09-2010

Re: Pie question for you bakers...

Cornstarch or four

Respected Contributor
Posts: 4,202
Registered: ‎03-11-2010

Re: Pie question for you bakers...

Tapioca or clear jel

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Trusted Contributor
Posts: 1,900
Registered: ‎03-11-2010

Re: Pie question for you bakers...

[ Edited ]

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

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Respected Contributor
Posts: 2,659
Registered: ‎03-02-2016

Re: Pie question for you bakers...

[ Edited ]

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

Respected Contributor
Posts: 2,808
Registered: ‎03-10-2010

Re: Pie question for you bakers...


@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.

Respected Contributor
Posts: 4,206
Registered: ‎08-08-2011

Re: Pie question for you bakers...

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