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U.S. Janet B.

On 27 Oct 2017 15:16:54 GMT, notbob > wrote:

>On 2017-10-27, > wrote:
>
>> I don't recall anyone suggesting using Tapioca flour, my container is
>> for Minute Tapioca and still good.
>
>That's why I posted the link. I've found Minute/Instant Tapioca does
>not fully hydrate when I use it in a pie. That's the reason I changed
>to 'tapioca flour'(Bob's Red Mill).
>
>It worked, fine, when I first used it, which was to thicken a
>blue/black-berry pie. I also added some minced pickled ginger
>(sushi-style, about 2 T) fer flavor, as most blueberries have none.
>
>Much better!
>
>nb

Are you letting the fruit/sugar/instant tapioca mixture sit for 15
minutes before you fill the pie shell and before you bake? Very
Important!
Janet US