On Fri, 27 Oct 2017 11:16:25 -0400, Dave Smith
> 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.
>
>
Letting the mixture sit for 15 minutes is called for in the pie making
instructions on the side of the box. Then it thickens nicely,
Janet US