But in order for instant tapioca to work properly, you have to know how to use it. Which is why it pays to follow Riccardi's tips:Riccardi recommends pulverizing the tapioca granules with a spice grinder, noting that while failing to do so will still thicken your pie, it will leave visible gelatinous bits of tapioca floating throughout each slice.
, allowing the starches within the pie time to re-bond, and letting the juices be reabsorbed." This is, she admits, the hardest piece of advice to follow.
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