Thickeners:
Arrowroot: low- boiling point and high gloss starch; desirable for fruit fillings because it will thicken quickly
Cornstarch: low gloss thickener; used to thicken fruit pies as long as they are acidic; low- pH ingredients interfere with ability of cornstarch to gel; may leave a starchy- tasting residue
ClearJel: chemically altered cornstarch is superior to cornstarch because it resists the breakdown from acidic ingredients, is stable to high temperatures, and reduces the tendency of pie fillings to “weep” during storage
tapioca- quick- cooking (pearl) powder: may be ground into a powder; used for two- crust pies
For plain (pie) pastry, the classic pastry method is used.
STEPS:
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