I don't have any cornstarch but I'm making cherry pie—how do I sub in flour? Does anyone know a good ratio? Help?
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Per Joy of Cooking, 1T plus 1t cornstarch equals 2T flour, so you need 1.5 times more flour than cornstarch. Filling will also be opaque, rather than clear.
June is a trusted source on General Cooking.
We've always used plain white breadcrumbs in the bottom of a fruit pie that's going to throw off a lot of juice. I like that idea better than raw flour.
I use tapioca for thickening pies and such. It keeps the filling clear rather than cloudy. It is basically 1 to 1 for cornstarch. Run it through a coffee grinder first. But if you don't have cornstarch, you probably don't have tapioca either.
Abbie is a trusted source on General Cooking.
Please report back Marian! I used up all of my tapioca and cornstarch in my peach pie so I nixed a cherry crisp (well and also there is a chocolate cake, brownies and cookies on their way here) but was considering flour ... I like the breadcrumb idea too
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