{"id":8836,"date":"2022-11-24T11:36:42","date_gmt":"2022-11-24T16:36:42","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=8836"},"modified":"2022-12-08T18:23:42","modified_gmt":"2022-12-08T23:23:42","slug":"best-pie-thickeners-for-thickening-runny-pie-fillings","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/best-pie-thickeners-for-thickening-runny-pie-fillings\/","title":{"rendered":"8 Best Pie Thickeners for Thickening Runny Pie Fillings"},"content":{"rendered":"\n

This post contains affiliate links.<\/em><\/p>\n\n\n\n

Do you have a pie recipe that calls for a thickener? If so, you’ll want to check out this list of the 8 best pie thickeners that helped me get the thickness of my pies just right!<\/p>\n\n\n\n

Generally speaking, cornstarch is the best pie thickener because it’s very effective at thickening pie fillings. It’s also inexpensive and easy to find. Cornstarch tends to add a cloudy appearance to your filling, so if you want a clear filling, you’ll want to use one of many thickeners.<\/strong><\/p>\n\n\n\n

There are many different types of thickeners that can be used in pie fillings, and each one has its own unique set of benefits. I’ll discuss the different options so you can choose the right one for your recipe!<\/p>\n\n\n\n

Why is Your Pie Filling Runny?<\/h2>\n\n\n\n

As a general rule, your pie filling might be runny because the filling wasn’t cooked long enough or if there are not enough pie thickeners used. If you don’t cook the filling long enough, the water in the ingredients won’t have time to evaporate, resulting in a runny filling.<\/strong><\/p>\n\n\n

\"Best<\/figure>\n\n\n

To bake a perfect pie, you’ll need to use a great pan. I recently came across this 9-Inch Non-Stick Aluminized Steel Pie Pan<\/a><\/strong> that is great for baking a pie. This pie pan is coated with a silicone called Americoat that prevents the pie from sticking.<\/em><\/strong> You can check out this pan on Amazon!<\/p>\n\n\n\n

8 Best Pie Thickeners<\/h2>\n\n\n\n

Pies are a staple dessert for many holidays like Thanksgiving and Christmas! Having a soggy pie is troublesome but not the end of the world. Thankfully, there are many thickeners that can be used to help save the day!<\/p>\n\n\n\n

Here are some popular thickeners that can be used in pies:<\/p>\n\n\n\n

Type Of Thickener<\/th>What It’s Used For<\/th><\/tr><\/thead>
Cornstarch<\/strong><\/td>A good thickener for fruit pies<\/td><\/tr>
Tapioca Flour<\/strong><\/td>A good choice if you want a clear filling<\/td><\/tr>
Arrowroot Flour<\/strong><\/td>A good choice if you want a clear filling<\/td><\/tr>
Clear Jel or Instant Clear Jel<\/strong><\/td>It will thicken your filling quicker<\/td><\/tr>
Xanthan Gum<\/strong><\/td> It’s used as a thickener, emulsifier, and stabilizer<\/td><\/tr>
All-Purpose Flour<\/strong><\/td>It’s effective but can make your filling cloudy<\/td><\/tr>
Chia Seeds<\/strong><\/td>A good choice for a wetter pie filling<\/td><\/tr>
Psyllium Husk Powder<\/strong><\/td>A good choice for a wetter pie filling<\/td><\/tr><\/tbody><\/table>
Each Pie Thickener Has Its Own Unique Purpose!<\/figcaption><\/figure>\n\n\n\n

Cornstarch<\/h3>\n\n\n\n

Cornstarch is a good thickener for fruit pies. It helps give the filling a slightly gooey texture since it absorbs the excess moisture from the filling.<\/p>\n\n\n\n

To use cornstarch as a thickener, mix it with the other dry ingredients before adding wet ingredients. Once the wet ingredients are added, whisk vigorously to break up any lumps.<\/p>\n\n\n\n

Cook the filling long enough, so the cornstarch has a chance to cook and thicken the filling. If you don’t cook it long enough, your filling will be runny.<\/p>\n\n\n\n

Tapioca Flour<\/h3>\n\n\n\n

The small tapioca pearls used in bubble tea are made from tapioca flour. This flour is also effective at thickening pie fillings.<\/p>\n\n\n\n

It’s clear when it’s cooked, so tapioca flour is a good choice if you want a clear filling.<\/strong><\/em><\/p>\n\n\n\n

Adding too much tapioca flour to your filling can make it gummy, so be sure to use the right amount. It also adds a distinctively floury taste. Tapioca works well for less juicy fruits, such as apples and blueberries.<\/p>\n\n\n\n

Arrowroot Flour<\/h3>\n\n\n\n

Arrowroot flour is another good choice for thickening pie fillings. It’s similar to tapioca flour, but it doesn’t have the same floury taste.<\/p>\n\n\n\n

Arrowroot flour is a good choice if you want a clear filling.<\/strong><\/em><\/p>\n\n\n\n

Take your prepared filling and mix in the arrowroot flour. For every cup of filling, add 1 tablespoon of arrowroot flour. Stir until the arrowroot flour is evenly distributed.<\/p>\n\n\n\n

Be sure to cook the filling long enough, so the arrowroot flour has a chance to work. If you don’t cook it long enough, your filling will remain runny.<\/p>\n\n\n\n

Clear Jel or Instant Clear Jel<\/h3>\n\n\n\n

Clear Jel is a cornstarch-based thickener that’s designed for use in pies. It’s clear when cooked, so it won’t make your filling cloudy.<\/p>\n\n\n\n

Clear Jel comes in two forms: regular and instant. Instant clear jel is pre-gelatinized, which will thicken your filling more quickly.<\/strong><\/em><\/p>\n\n\n\n

To use either type of clear jel, mix it with the other dry ingredients before adding wet ingredients. Once the wet ingredients are added, whisk vigorously to break up any lumps.<\/p>\n\n\n\n

Regular clear jel is typically sold in bulk and can be found online or at specialty stores. Instant clear jel can be found online or at some supermarkets.<\/p>\n\n\n\n

*By the way,<\/strong> I recently wrote an article about The Best Ways To Prevent A Soggy Pie Crust.<\/a><\/strong> This article breaks down all the ways to make sure your crust does not come out soggy after it’s baked.<\/em><\/strong> You can check out this article here!<\/p>\n\n\n\n

Xanthan Gum<\/h3>\n\n\n\n

Xanthan gum is a popular food additive used as a thickener, emulsifier, and stabilizer. It’s effective at thickening pie fillings but can be tricky to use because it’s very powerful.<\/p>\n\n\n\n

A little goes a long way with xanthan gum.<\/strong><\/em><\/p>\n\n\n\n

If you use too much xanthan gum, your filling will be slimy. So, it’s important to use the right amount. For every cup of filling, add 1\/4 teaspoon of xanthan gum.<\/p>\n\n\n\n

Mix the xanthan gum with the other dry ingredients to avoid lumps before adding wet ingredients. Once the wet ingredients are added, whisk vigorously to break up any lumps.<\/p>\n\n\n\n

Flour<\/h3>\n\n\n\n

All-purpose flour can be used to thicken pie fillings. It’s effective but can make your filling cloudy. If you want a clear filling, use another type of flour.<\/p>\n\n\n

\n
\"Aerating
Make Sure To Aerate The Flour Before Using It!<\/strong><\/figcaption><\/figure><\/div>\n\n\n

Take your prepared filling and mix in the flour. For every cup of filling, add 2 tablespoons of all-purpose flour. Stir until the flour is evenly distributed.<\/p>\n\n\n\n

The best tool that I’ve found to sift my flour is a Battery Operated Electric Flour Sifter For Baking.<\/a><\/strong> This wonderful tool automates all of my sifting needs in the kitchen!<\/strong> It has a 4-cup capacity and is washable.<\/em> What else do you need in an automatic sifter? You can check out this Electric Flour Sifter on Amazon!<\/p>\n\n\n\n

Chia Seeds<\/h3>\n\n\n\n

Chia seeds are a popular superfood that’s often used as a thickener. When chia seeds are added to liquid, they absorb the liquid and swell up. <\/p>\n\n\n\n

This makes them effective at thickening pie fillings. Chia seeds also add nutrition to your filling. They’re a good source of fiber, protein, and omega-3 fatty acids.<\/p>\n\n\n\n

Make sure to not put a lot of chia seeds into the filling because some seeds might not absorb the moisture which will cause an undesired crunchy texture. I would use no more than a tablespoon if your pie is very soupy.<\/p>\n\n\n\n

If your pie is only slightly on the wetter side, use up to half of a teaspoon.<\/strong><\/em><\/p>\n\n\n\n

Chia seeds usually take 24 hours to thicken. It has to sit overnight in the fridge before serving or baking.<\/p>\n\n\n\n

Psyllium Husk Powder<\/h3>\n\n\n\n

Psyllium husk powder is a type of soluble fiber that’s often used as a thickener. When psyllium husk powder is added to liquid, it absorbs the liquid and forms a gel-like substance.<\/p>\n\n\n\n

This makes it effective at thickening pie fillings.<\/strong><\/em><\/p>\n\n\n\n

Psyllium husk powder is also a good source of fiber. It’s often used as a dietary supplement to help with constipation and other digestive issues.<\/p>\n\n\n\n

Is Flour or Cornstarch Better for Pie Filling?<\/h2>\n\n\n\n

As a general rule, cornstarch is more effective at thickening pie fillings than flour. This is because cornstarch forms a gel-like substance when it’s mixed with liquid, which helps to thicken the filling. However, both flour and cornstarch can be used to thicken pie filling.<\/strong><\/strong><\/strong><\/p>\n\n\n\n

Below, I found a video that compares the two side by side to know which pie filling is the best:<\/p>\n\n\n\n

\n