I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan and refrigerated to soft set. They'll then be placed into a cookie crumb crust and put back in the fridge to finish setting. It's all fairly simple.
However most of the recipes I have found call for cornstarch. The store-bought glaze mixes I've found include tapioca starch (along with citric acid, salt, and some natural flavors/coloring). I have both tapioca starch and cornstarch on hand, as well as potato starch. Is there a benefit of any one over the others? For instance, I have read that cornstarch can impart a significant cornstarch flavor. Also, cornstarch will often result in a cloudier appearance when set. The goal here is a completely transparent appearance so one could barely tell that there was anything beyond fruit present. Any advice would be appreciated, thanks!