Creating a recipe for a glazed fruit pie - what starch to use? 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!
Use the tapioca starch, or, if you cannot find that, another tuber starch. It is more waxy than cornstarch, and therefore better suited for a glaze. It will give you a glossy, transparent appearance. 

Cornstarch is a mealy starch, with high amylopectin content, and creates a soft, fluffy, somewhat cloudy mass, not as glossy or as transparent as waxy starches. By the way, it shouldn't have an off-taste if you cook it through.  

I guess that most recipes haunting the Internet use cornstarch because it is so much more common in a home kitchen, and the home bakers found the result good enough for their purposes and/or were not aware that tapioca will give them a better end product. As you describe that you want a really good glaze, go for the tapioca.