PJ Hamel, post author

June 20, 2015 at 7:50am

I don't think it would work in pie; it thickens at a lower temperature than flour or cornstarch but then, if it continues to cook, it breaks down and loses its thickening power. It's good in sauces, as you can remove the sauce from heat as soon as it thickens; not so pies. I'd stick with the more traditional thickeners. PJH
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