Can I substitute cornstarch for tapioca starch, and if so, can I substitute it 1:1?

I have used cornstarch before in many receipes and found that as long as you mix it really well,there is no issue with freezing.

I know this question was over a year ago, but it's something I been trying to figure out for awhile now! Apparently tapioca is better than corn starch for pies that will be frozen, and I been making pies for friends/neighbors for awhile now. The demand is so high that I could almost quit my day job! lol But a big question is if they can be frozen... It's a corn starch based pie and apparently freezing cornstarch doesn't work well.. Thank Again! =)

I think it'll work, though may have a slightly less chewy texture. It's gluten free, right? Maybe message beyond celery - she's great with gluten free baking..

Yes, for the most part. It is a 1:1 substitute. Cornstarch needs more heat to set and breaks down with acid more easily. If you have instant tapioca, you can blitz it in a spice grinder instead. What are you using it for?