How to Thicken Fruit Pie Filling (2024)

FAQs

What is the best thickener for fruit pies? ›

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.

Drain apples of much of their juice, then simmer the juice until thick before adding it back to the filling. Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape.

Some pie recipes thicken the filling with flour; others use cornstarch, while others still rely on tapioca.

The three most common starches used to thicken the fruit juices of a pie are flour, tapioca, and cornstarch. I prefer cornstarch because I find that it actually enhances the flavor of the fruit.

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.

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.

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.

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.

Berry pies need starch to help thicken the filling because berries give off a lot of juice when they cook. For a typical nine inch pie, you need two tablespoons of flour, cornstarch, or tapioca starch. Tapioca is best because it sets clear, which let's the filling look bright and glossy.

Another way to thicken your pie filling is with cornstarch. Mix the cornstarch with a bit of sugar to prevent your filling from taking on a chalky taste. Or try any number of different pie thickeners like flour, arrowroot or tapioca.

Why is lemon juice added to lemon pie filling after the starch has thickened? ›

Final answer: Lemon juice is added to lemon pie filling after the starch has thickened the water to preserve the right texture. The acid in the lemon juice can break down the starch-water gel, thinning the mixture.

There are three different methods of making pie fillings: cooked juice, cooked fruit, and old-fashioned. The cooked juice method is best used for cherry, blueberry, and other berries, peach, and frozen or canned apple fillings. Only the juice is cooked, allowing the fruit to retain its shape and flavor better.

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

Substitutes for Instant Clearjel in Baking

EZ Gel may be used in 2x the amount of Instant Clearjel in stabilized whipped cream. 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.

Freezing causes liquids thickened with flour or cornstarch to shear or separate during freezing. Therefore, baked pies or fillings thickened with tapioca or modified food starch such as Instant ClearJel® or ThermFlo® will maintain their consistency better.