Pie Thickeners — FN Kitchens

by in How-to, August 5th, 2011

peach pie cherry pie recipe
There’s no doubt that apple and pumpkin are among some of the most popular pie varieties, but nothing beats a fresh berry or peach pie, especially when the fruits are at their peak. Now, imagine cleaning handfuls of fresh cherries, drying them off and taking time to prepare the filling mixture. You’ve rolled out the crust, baked off the pie and let it cool. The vanilla ice cream is ready and you cut the first piece, only to see your filling run around the pie plate, creating a mushy crust. How can you keep your pie from running and what pie thickeners are appropriate? We asked Food Network Kitchens for their expertise.

The “juiciness” that happens when fruit cooks in a pie is most copious with fruits like berries and peaches, fruits that have a lot of juice, especially during the summer. We use thickeners to add body to these juices so that they can stay inside the pie — or at least close to it — so when we cut into it, the crust stays crisp and the whole thing is more fun to eat.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Potato starch is a great alternative because unlike other options, it does not break down, causing your pie to become watery again.

Although these options might result in a better end product, plain old flour also works just fine.

Now that you’re armed with these tips, start baking the summer’s fresh bounty of fruit. Try one of these pie recipes from Food Network Magazine (pictured above):

Peach Pie
Blueberry Pie
Lemon-Lavender Pie
Cherry Pie

Similar Posts

Steak Myths: 3 Rules Not to Follow

Steak is not like other foods; it is sufficient in itself, or very nearly so. Add salt and heat (fire preferably), and you have something no culinary ...

Comments (13)

  1. Wow, wonderful blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your web site is fantastic, as well as the content!. Thanks For Your article about How to Use Pie Thickeners | FN Dish – Food Network Blog .

  2. Wow, superb blog layout! How long have you been blogging for? you made blogging look easy. The overall look of your website is great, as well as the content!. Thanks For Your article about How to Use Pie Thickeners | FN Dish – Food Network Blog .

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>