for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a bit but thicken very nicely. I would like to know which thickening do you guys use. I have googled and cornstarch is always come up and i have tried it. While hot, it thicken to the right consistency i want but when cool over night in the chiller, it becomes like hard gelly i can pick and break into pieces. I am not sure if i use the cornflour too much or whatever but while it's hot, the thicken consistency is just right for steak and cheese pie but for some reasons, when cooled, it becomes like hard gelly. Oh the taste is no good too.