Types

Cornstarch is used for cream pies because it sets up into a firm gel that holds its shape when sliced. Cornstarch may also be used for fruit pies.

Waxy maize and other modified starches are best for fruit pies because they are clear when set and make a soft paste rather than a firm gel. Waxy maize should be used for pies that are to be frozen because it is not broken down by freezing.