Any opinions on using cornstarch vs tapioca as a thickner for fruit pies ? I was asked for a blueberry, which I have never done......
I always use cornstarch as my thickener for fruit pies. I toss the fruit with the cornstarch and spices, then add it to the pie, so the distribution is even.
I love that the gel bakes out clear, and without lumps, like tapioca will sometimes do.
I have used both, but my preference is Clear Jel. If you have a bulk food store close by or ever make the trip to Holmes County they have it at the Amish Bulk Food Stores.