Pie season is in full swing which means it’s time to stock up on all the essentials.
Instant Tapioca Is Pie Season’s MVP
Butter, flour, sugar, fruit . . .
. . . and instant tapioca.
(Aka pie season’s MVP.)
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Fruit pies require a thickener. Otherwise you’ll end up with a pie full of soup!
You can use pectin or cornstarch. But more often than not you’re left with a gloppy mess.
Ground tapioca is the way to go. Here’s why:
- It dissolves easily during baking.
- It preserves rather than dampens fresh fruit flavor (as other common thickeners can).
- The result is a cohesive, perfectly sliced piece of pie.
The Perfect PieBake beautiful, foolproof versions of the corner bakery classics and French patisserie favorites—plus a host of whimsical, modern pies and tarts of all kinds with sky-high meringue pies, uniquely flavored fruit pies with intricate lattice-woven tops, and lush elegant tarts.
To grind tapioca into a powder, simply use your spice grinder. Transfer it to an air-tight container and it’ll keep in your pantry for up to 6 months.
How much tapioca powder should you use? Just a couple tablespoons will do the trick.
Here are a few of my favorite tapioca-thickened recipes: