Substitute for Cornstarch in Pie Filling: Clear, Thick Fruit Pies
When making pie filling, the best substitute for cornstarch is Tapioca Starch. Tapioca starch is the classic pie-filling thickener. It creates a glossy, slightly stretchy filling that slices beautifully. Use double the amount. Mix with the sugar before tossing with fruit. Cornstarch thickens fruit pie filling so it sets properly and does not leak out when sliced. It creates a clear, glossy filling that lets fruit colors shine. The substitute must thicken fruit juices and set when cooled.
Best Substitute
Tapioca Starch
2 tbsp tapioca starch per 1 tbsp cornstarch
Tapioca starch is the classic pie-filling thickener. It creates a glossy, slightly stretchy filling that slices beautifully. Use double the amount. Mix with the sugar before tossing with fruit.
What else can I use instead of cornstarch in pie filling?
Arrowroot Powder
1 tbsp arrowroot per tbsp of cornstarch
Creates a crystal-clear filling. Does not reheat well (can thin out), so best for pies served same-day. 1:1 ratio.
All-Purpose Flour
3 tbsp flour per tbsp of cornstarch
Creates a thicker, more opaque filling. Classic in Southern-style pies. Use triple the amount. Filling will be cloudier.
Instant ClearJel
1 tbsp ClearJel per tbsp of cornstarch
Modified cornstarch designed for pie filling. Freezes and reheats perfectly. Professional bakeries use this. Available online.
Frequently Asked Questions
What can I use instead of cornstarch in pie filling?
Tapioca starch (2 tbsp per 1 tbsp cornstarch) is the best substitute, creating a glossy, perfectly set filling. All-purpose flour (3 tbsp per 1 tbsp cornstarch) also works but creates a cloudier, more opaque filling.
Why is my fruit pie filling runny?
Not enough thickener, or the pie was not cooled long enough. Fruit pies must cool at least 4 hours for the filling to set. If using cornstarch or tapioca, make sure you bring the filling to a full boil before baking.