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What is the best thickener to use when freezing fruit pies?

Clear Gel A is the best thickener for frozen as well as canned pie filling. Tapioca also produces a fair product. Corn starch and flour separate when the pie is thawed.        



Source: Personal communication with Dr. Gerald Kuhn, Food Scientist, Penn State University, June 1989.



Last update: Tuesday, May 05, 2009




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