What's your white powder of choice for baking pies? Is tapioca

>>7151333
You should basically always pre bake crusts. Also I prefer the texture of tapioca, though it's an admittedly subtle difference that no one else in my family seems to notice.

>>7151333
What do you use?

I have only ever used tapioca and I can do clean cuts even on a raspberry pie which basically becomes all mush/sauce.

use clear jel

>>7151333
I just use cocaine, it's a bit more expensive, but it makes for one hell of a pie

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>>7151333
>>7151471

i'm not sure what OP is asking

if you're asking how to make the pastry for the crust, then i always just use plain flour, and i've never seen a recipe ask for anything else

you should ALWAYS blind bake first, and if you're using a very wet filling, then brush beaten egg into the base toward the end of the blind baking a few times (take it out the oven a few mins before the end, and brush the egg on, put it back in, and repeat maybe once or twice more), cos then you'll have a waterproof seal, so you won't get any sogginess

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>>7151530
he's talking about thickeners for the filling

>>7151366
cornstarch. I use to use flour but the amount O was putting in to thicken gave a weird taste to some of the fillings.

>>7151333
Arrowroot.

Also, don't worry so much about filling leaking out, you can have a perfectly tasty pie without it geling completely.

I never prebake the crust on a fruit pie, I only do that for pies with an initially all-liquid filling; custard type pies.