- Joined
- Jun 21, 2015
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What do you use to thicken your pie filling so it doesn't get too runny?
I prefer flour, in general, but I mostly bake apple pies. I know some people use corn starch, but I find that can get kind of slimy.
My mom baked a rhubarb pie this weekend using a King Arthur Flour produce called Instant Clearjel, which seemed to work well. It had a bit of the corn start slippery texture, but not as much as the last bakery bought strawberry rhubarb pie I ate.
What's your preference and why?
I prefer flour, in general, but I mostly bake apple pies. I know some people use corn starch, but I find that can get kind of slimy.
My mom baked a rhubarb pie this weekend using a King Arthur Flour produce called Instant Clearjel, which seemed to work well. It had a bit of the corn start slippery texture, but not as much as the last bakery bought strawberry rhubarb pie I ate.
What's your preference and why?