What is the best starch to use in pie fillings intended for freezing?

Waxy maize is the best starch to use in pie fillings intended for freezing due to its unique composition and characteristics. Unlike other starches, waxy maize has a high amylopectin content, which provides better freeze-thaw stability. This means that when the pie filling is frozen and subsequently thawed, it maintains a smooth texture without becoming watery or separating. This is particularly important in pie fillings, as the consistency and quality of the filling can greatly affect the final product.

In contrast, other starches like cornstarch and potato starch can yield a filling that may break down or change texture after freezing and thawing. All-purpose flour, while commonly used thickening agent, does not provide the same level of stability in frozen conditions as waxy maize does. Thus, for preparations that require enhanced performance during freezing and thawing, waxy maize stands out as the superior choice.