On Fri, 27 Oct 2017 15:30:42 GMT, "l not -l" > wrote:

>
>On 27-Oct-2017, wrote:
>
>> On 2017-10-27 10:56 AM, notbob wrote:
>> > On 2017-10-26, l not -l > wrote:
>> >
>> >> I hope it thickened properly, this was my first time
>> >> thickening
>> >> with tapioca.
>> >
>> > I recently made a black/blue-berry pie. I'd changed from
>> > using
>> > "Instant Tapioca" to using "tapioca flour", as per this
>> > "frozen"
>> > blueberry recipe from AB:
>> >
>> > <http://altonbrown.com/frozen-blueberry-pie-recipe/>
>> >
>> > Turns out my "tapioca flour" did NOT thicken the pie, fer
>> > dammit! It
>> > was "old" tapioca flour, bought almost 2 yrs ago. Am I
>> > correct in
>> > assuming "tapioca flour" loses it's thickening ability, after
>> > awhile?
>>
>> I have used old tapioca and not had a problem. I usually let
>> the tapioca
>> sit in the fruit for a while to soak before cooking, but I use
>> minute
>> tapioca.
>I have read that minute tapioca needs to be mixed with the fruit,
>then sit for 15-20 minutes to hydrate before baking. I did that,
>at least 20 minutes hydrating, and my raspberry pie's filling
>turned out perfectly set.

True enough, notbob did not say whether he restrained himself for
20mins