Cornstarch VS. Flour - How To Thicken Pie Filling

Which pie thickener is best to achieve that delicious and sliceable filling? Rich, creamy, and smooth? Whatever your preference is, it eventually relies on the pie thickener you are using, cornstarch vs. flour. 

Both cornstarch and flour are grain starches since they need to be boiled for several minutes, ensuring that they cooked well. Both are best used with cream pies where a pastry cream is a base when making pie.

PIE THICKENERS: CORNSTARCH VS. FLOUR

Pie thickeners work similarly. The starches in the thickeners are heated, which causes the bond of the pie filling and the liquids. As a result, it starts to swell, making a more stable structure to the pie filling.

HOW DO THEY WORK?

Cornstarch is a faster thickening agent than flour because it does not require too much cooking time. It results in a clear and smooth filling that is starchy and silky. Cornstarch is made by soaking, milling, grounding, sieving, and centrifuging corn.

WHAT MAKES CORNSTARCH BETTER THAN FLOUR?

On the contrary, flour works best with less juicy fruits like apples since it is a natural thickening agent. As a result, it produces a wheat-flavored taste and lightly gummy texture with a cloudy filling. 

WHY IS IT BETTER TO USE CORNSTARCH VS. FLOUR? AND WHAT ARE ITS DOWNSIDES?

By following just a few simple steps, you can avoid baking flat cookies.  When carefully measuring your ingredients and making sure everything is the proper temperature, you can have amazing homemade cookies.  Find out more tips and tricks to bake the perfect cookie in the link below.

Cornstarch VS. Flour - How To Thicken Pie Filling