Arrowroot – Thickening for Pie Filling and Glazing
Posted by Warren
How to thicken juicy pie fillings.
Can arrowroot be over cooked? Yes, very likely
What temperature does it thicken? Low at 175° F
Do not use as a pie thickener
What is arrowroot?
Arrowroot is made from a tropical rhizome. The name is derived from its use in the seventeenth century to treat wounds caused by flying arrows.
Arrowroot good for glazes
Arrowroot has a slight sparkle, which makes it good for glazes over fruit.
Arrowroot is not a good thickener for pies
It is not suitable for fruit pies that require longer baking because arrowroot will start to thicken long before the boiling point.
Arrowroot thickens before the boiling point, at only 158° F to 176° F.
Arrowroot is twice the thickening power
Arrowroot has twice the thickening power of flour.
Arrowroot shelf life
Shelf life for arrowroot is about 2 years if stored in an airtight, moisture-proof container. After this period, its thickening power is weaken to a significant extent.