When Using Starches for Thickening Pie Fillings

When using starches for thickening pie fillings

A) the process begins by slowly stirring warm liquid into the starch until both ingredients are thoroughly mixed into a paste.
B) the paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking.
C) if the starch is heated too long, the granules will rupture and the starch will lose its thickening power and may even become thin again.
D) if the starch is heated too long, the granules will thicken up and the resulting filling will be very viscous.