"[Tapioca starch] produces a crystal-clear, glossy pie filling that holds its shape," she explains. "Unlike cornstarch, it doesn't dull flavors, and unlike flour, it doesn't create a cloudy filling. Tapioca starch also has great freeze-thaw stability, which makes it ideal for making your pies ahead of time."
"'[The amount] depends on the fruit you will be using,' she says, 'For juicy fruits (berries, stone fruits) use 1½ to 2 tablespoons of tapioca starch per cup of fruit. For less juicy fruits (apples, pears) use 1 to 1½ tablespoons of tapioca starch per cup of fruit.'"
""First, make sure you chill it fully," she notes, "many thickeners don't set until the pie is completely cool.""
Tapioca starch produces a crystal-clear, glossy pie filling that holds its shape without dulling flavors or creating cloudiness. It outperforms cornstarch and wheat flour for fruit pies and provides strong freeze-thaw stability, making pies suitable for advance preparation. Tapioca starch is widely available in U.S. supermarkets and is gluten-free. Typical thickening amounts vary by fruit juice content: use 1½ to 2 tablespoons per cup for juicy fruits such as berries and stone fruits, and 1 to 1½ tablespoons per cup for less juicy fruits like apples and pears. Chilling the pie fully helps thickeners set and corrects runniness.
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