Thickeners for pie fillings are best described as which of the following?

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Thickening pie fillings relies on how starches and eggs behave when heated. Starches, like cornstarch or flour, absorb liquid, swell, and then gelatinize with heat, forming a network that traps moisture and gives the filling body and a smooth, glossy texture. Eggs contribute thickness through protein coagulation as the mixture heats, producing a custard-like richness and helping the filling set firmly. Using both is common because starch provides structure and shine, while eggs add stability and a creamy depth. Gelatin isn’t typical for most pie fillings because it sets differently and needs chilling, which isn’t how a warm pie is usually served. So describing thickeners for pie fillings as starches and eggs fits how these fillings achieve the right thickness and texture.