Which is best to use thicken a cream pie flour or cornstarch?

Why cornstarch is better:

* Clearer consistency: Cornstarch produces a clear, glossy filling, while flour can result in a cloudy or slightly opaque filling.

* Smoother texture: Cornstarch creates a smoother, silkier texture, while flour can leave a slightly gritty texture.

* Better stability: Cornstarch thickens more effectively at a lower temperature, leading to a more stable filling that is less likely to separate or become watery.

* Less flavor impact: Cornstarch is virtually flavorless, while flour can impart a slight taste of its own.

Flour can be used, but it has some drawbacks:

* Cloudy appearance: Flour tends to make the filling cloudy.

* Gritty texture: Flour can leave a slightly gritty texture.

* Less stable: Flour-thickened fillings are less stable and may separate or become watery.

* Flavor impact: Flour can impart a slightly starchy or floury taste.

In conclusion, cornstarch is the preferred choice for thickening cream pie fillings due to its clear consistency, smooth texture, better stability, and minimal flavor impact.