How to Use Tapioca to Thicken Fried Pie Filling

Tapioca will thicken the filling in fruit pies and other pastries.

Using tapioca is a simple way to thicken fried pie and fruit turnover fillings. You can use either tapioca pearls, instant tapioca or tapioca starch, depending on your needs. Tapioca pearls do not dissolve completely, but they absorb an abundance of pie juices and add their texture to the dessert. Combine tapioca starch with flour and corn starch to enhance thickening even more.

Things You'll Need

• Tapioca pearls or instant tapioca granules
• Flour
• Corn starch
• Tapioca starch

Instructions

1. Sprinkle 1 tbsp. of tapioca pearls into 12 oz. of pie filling, or use amount suggested on package. Mix thoroughly. Allow the mixture to sit for 15 minutes before placing it in the crust.

2. Add 2 tbsp. of instant tapioca granules to the pie filling, or use amount suggested on package. This will thicken the pie filling more quickly than tapioca pearls and will create a smoother texture. If you only have tapioca pearls on hand, you can grind them in a coffee grinder or food processor to make granuals.

3. Combine 1/8-cup flour, 1/16-cup corn starch and 1/16-cup tapioca starch. This makes enough thickener to thicken the filling of one 9-inch fruit pie. Ad this mixture to pie filling and allow filling to sit for 15 minutes before putting it in the crust.

References

• Food Subs: The Cook's Thesaurus -- Starch Thickeners
• Baking 911: Fruit Pies and Tarts