Should I use cornstarch or more flour as a substitute??
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
High acid fillings can cause cornstarch to fail as an adequate thickener. I would use more flour and accept that the filling will be cloudy. Arrowroot starch can be substituted too.
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.