Which starch is known to be clear when set and stable for freezing pies?

• A. Cornstarch
• B. Waxy maize
• C. Arrowroot
• D. Tapioca

Answer: (B)

The key idea is how the starch structure affects a pie filling’s clarity and how well it holds up when frozen. Waxy maize starch is almost all amylopectin, which gives a very clear, glossy gel as it thickens. This high amylopectin content also resists retrogradation, so the gel stays stable through freezing and thawing without turning cloudy or separating. That combination—clear set and good freeze-thaw stability—makes it the best choice for pies that will be frozen.

Regular cornstarch contains more amylose, which can lead to cloudiness and less stability after freezing. Arrowroot and tapioca can produce clear gels, but arrowroot can lose thickening power with heat or acidity, and tapioca can affect texture in ways that aren’t ideal for all fillings. Waxy maize provides the reliable clarity and freeze stability desirable for frozen pies.