Comparing ways to thicken pie filling for fruit pie, esp. peach & blueberry?

Question

What are the merits of the various ways available to thicken pie filling for a fruit pie? Flour vs. cornstarch slurry, for example? I'd appreciate hearing why you might use one or the other for a given set of ingredients or a desired effect. Thanks!

Answer 1

If you want a really thick pie filling, like a lemon meringue, use flour. Then you would have to bring the filling to a boil to cook the flour. If you want a slightly thick pie filling and you want to make it in less time like a berry filling, then use a cornstarch slurry. Add a little bit at a time and stir until it's the consistency you want. But remember, you won't know the thickness of the filling until you bring it to a boil.

Answer 2

using flour and/or cornstarch is good, so is plain gelatin, but I have found, especially for berry pies etc, that 1/8 - 1/4 cup of minute tapioca works well. It absorbs the juices without leaving a starchy after taste. just coat your fruit with it before putting it in the pie shell

Answer 3

You can also use unflavored gelatin. But with the blueberry try a some lemon flavored gelatin. It sounds weird but it taste great.

Answer 4

I use Wondra it seems to work the best I hace tried the other two and they seem to leave a bit of an after taste.

Answer 5

CORN STARCH