Which do you prefer for thickening your fruit fillings when baking a pie, flour, corn starch, tapioca or a combination. For years, I've used corn starch or for some, cornstarch and tapioca combination. I've hardly even used flour. I probably learned this from my mother. What do you use and why?

I use both flour & cornstarch. I tend to use cornstarch for berries and citrus. And flour for apples and peaches. :lol: No particular reason, :lol: will have to mull that one over. :D

My mom only used tapioca. I thought her pies were a bit runny, but that is how she & my dad liked them. I use a combination of tapioca & flour because I like mine mot so runny.

I used to use flour... but have recently started using Tapioca. :)

I use a product called Clear jel/gel. It leaves the dark fruit filling the right color not faded out. It comes in cook and instant versions. The instant is good to thicken fruit salads. I get mine at a family run bulk food store but is available online.
Jan

I agree! :lol:

I mostly use corn starch.

Tapioca and corn starch.

I use flour as called for in the Betty Crocker recipe book I have. I did see a segment on Am. Test Kitchen where they used tapioca flour but I can't find it in the store. My husband hates tapioca in a pie.

I use them all. The regular Clear-Jel is the only one that is safe to use with canning, and I can a lot of fillings.