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" I notice that some pie recipes call for flour as a thickener, and others use cornstarch, tapioca, or arrowroot. Which one is the best? Starches, when added to fruit pies, thicken the juice that is released as the pies bake, but which one you use is a matter of personal preference: How do you want the cooked pie filling to look? Flour produces an opaque gel filling, whereas cornstarch produces a clearer gel filling with a glossy appearance. Root starches such as arrowroot and tapioca produce an almost translucent gel filling. (You&amp;#039;ll need about half as much cornstarch or root starch as flour for the same thickening power.) Be sure to store all starches in airtight containers in a dry place, otherwise they can lose their potency. "^^<http://www.w3.org/2001/XMLSchema#string>
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