What's your white powder of choice for baking pies? Is tapioca powder worth the extra money vs cornstarch vs ap flour? My fillings taste good but I cant slice the with fillings like berries that have a lot of juice without the filling leaking out the crust.
I don't par bake the crust unless the recipe says so. I've seen recipes for the same types of pie some being baking in a par baked crust others in a raw one. I need some pie knowledge ck.
>>7151333
You should basically always pre bake crusts. Also I prefer the texture of tapioca, though it's an admittedly subtle difference that no one else in my family seems to notice.
>>7151333
What do you use?
I have only ever used tapioca and I can do clean cuts even on a raspberry pie which basically becomes all mush/sauce.
use clear jel
>>7151333
I just use cocaine, it's a bit more expensive, but it makes for one hell of a pie
>>7151333
>>7151471
i'm not sure what OP is asking
if you're asking how to make the pastry for the crust, then i always just use plain flour, and i've never seen a recipe ask for anything else
you should ALWAYS blind bake first, and if you're using a very wet filling, then brush beaten egg into the base toward the end of the blind baking a few times (take it out the oven a few mins before the end, and brush the egg on, put it back in, and repeat maybe once or twice more), cos then you'll have a waterproof seal, so you won't get any sogginess
>>7151530
he's talking about thickeners for the filling
>>7151366
cornstarch. I use to use flour but the amount O was putting in to thicken gave a weird taste to some of the fillings.
>>7151333
Arrowroot.
Also, don't worry so much about filling leaking out, you can have a perfectly tasty pie without it geling completely.
I never prebake the crust on a fruit pie, I only do that for pies with an initially all-liquid filling; custard type pies.
