6 Ways to Thicken Your Fruit Pie Fillings

Without proper thickeners (and chilling), fruit pies can turn into a soggy mess that's hard to cut. Here are some go-to options to salvage even the runniest fillings. Which thickener you choose depends on your taste and texture preferences.

1. Cornstarch creates a smooth, glossy filling. A small amount goes a long way, as it has double the thickening power of flour.
2. Flour gives a more matte finish but works well for thickening. You’ll need to use twice as much as you would with cornstarch.
3. Quick-cooking tapioca (like Minute Tapioca) and tapioca flour provide a clear, glossy finish, though larger tapioca granules or insufficient soaking before cooking can result in some texture spots. Tapioca comes from the yuca root, also known as cassava or manioc.
4. Potato starch functions similarly to cornstarch and is often used in place of flour during Passover.
5. Instant ClearJel is a cornstarch derivative often found in canned pie fillings. It holds up well even when frozen, unlike other thickeners.
6. Arrowroot thickens too quickly for use in baked pies.

The amount of thickener needed varies: Apples and blueberries contain plenty of pectin, so they need less added starch. Frozen or overly ripe fruits, which tend to be juicier, require more thickening. Open-faced and lattice pies need less, as the absence of a top crust allows more liquid to evaporate during baking.

No matter which thickener you select, be sure to mix it thoroughly with the fruit and sugar before baking to ensure a smooth consistency. That way, your pie will turn out just right. — SandyG

This article was originally published in the June/July/August 2015 edition of Dinogo magazine.