I've always used flour as my thickener in my pie fillings. I like the cloudy look. I keep hearing how this Jel is much better. You will get a more consistent texture is what I read. It has been on my list of things to try... but I haven't yet.

I am convinced that YES I need to try it. As soon as I find a good source I'll add it here.

Read Mitchells e-mail to learn more.

Sharon,

I just read the question on pie fillings, you did not know what special pie thickener that the person was talking about.

It is called Clear Jel, you would buy the "Cook Type" it is a specially modified cornstarch that does not break down like reg. cornstarch or get watery.

As for buying it you can find it the cheapest if you live in an area that had Mennonite or Amish Bulk Foods, there it runs about 2.00 per lb. on line you can find it but they rob you at 6.00 per lb.

Believe me once you get to using it, you will never go back to reg. cornstarch again. I mean for reg. cooking, homemade custards etc.

I wanted to tell you also, that the one nice point on the "Cook Type" (there is an instant type) you don't want that, you want the "Cook Type"

Is that when you use this, when you thicken your pie fillings custards etc. It gets as thick as it is going to get when it is hot in the pan, so what you see is what you get, so you know that your pie fillings in the jars is going to be as thick when you open and dump them out as they when they went into the jars.

You know when you make Cornstarch Custard at home for dinner, and you use corn starch how when it went into the bowl looking nice, then when it got cold and you could cut it like jello (what a disappointment) Well Clear Jel, takes care of that, the way it was in the pan is the way it will be in the bowl out of the fridge.

You will love it, mix it up as your thickening just like using reg. cornstarch.

Mitchell

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