Steak pie filling thickener
for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a bit but thicken very nicely. I would like to know which thickening do you guys use. I have googled and cornstarch is always come up and i have tried it. While hot, it thicken to the right consistency i want but when cool over night in the chiller, it becomes like hard gelly i can pick and break into pieces. I am not sure if i use the cornflour too much or whatever but while it's hot, the thicken consistency is just right for steak and cheese pie but for some reasons, when cooled, it becomes like hard gelly. Oh the taste is no good too.
Please help!
Best Answer
Normally, I aim to have very little liquid in my filling before it goes in a pie, rather than thicken it a lot. It just seems to keep the pastry better & saves me having to blind bake the base. I use what I've drained off to make gravy for serving.
I do thicken what liquid remains, I don't drain it all, & my preferred method is with a roux.
Just use plain [all-purpose] flour, made as a roux or just mixed with water & stirred in.
For a roux, I'd make that up in a separate pan. Let your pie mixture cool for a while first. Equal parts butter & flour. Melt the butter, stir in the flour a few minutes, then add the meat/gravy mix. Get some of the gravy in first, until the overall mixture becomes manageable; it will start off by transforming to one lump, but if you keep adding gravy slowly & keep stirring it will never come out lumpy, guaranteed. Gradually add your meat/gravy mix to it until it's all in.
If you mix flour with cold water then add to your hot mixture, you will need to be carful not to get lumps, pour in slowly, stir constantly. I'd also then let it simmer for a while, otherwise you get a bit of a raw edge to the taste. The thickness will be the same as with a roux, but the flavour isn't as good, imho.
Made this way it won't go gelatinous like cornflour would. Making it as a roux will also keep a bit of 'shine' to the sauce, more than the cold water method.
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Quick Answer about "Steak pie filling thickener"
Just use plain [all-purpose] flour, made as a roux or just mixed with water & stirred in. For a roux, I'd make that up in a separate pan. Let your pie mixture cool for a while first. Equal parts butter & flour.What is the best thickener for pie filling?
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.What is the best pie thickener?
Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.How do you thicken meat pie filling with flour?
(This works better if you have lifted the meat or veg out of the gravy or sauce, first.) Use 1 tbsp flour and 1 tbsp butter to start and whisk it in bit by bit, then make more if you need to. Make sure you boil the liquid for a couple of minutes to cook out any raw flour. Use this method in our coq au vin recipe.Is flour or cornstarch better for thickening pie filling?
Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.Steak Pies (the ultimate meat pie)
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