Corn Starch Calculator for Pie Filling
Pie filling may contain too much water, resulting in a soggy pie.
Corn starch can solve this problem by turning the excess liquid into firm jelly.
It is important to use the right amount of corn starch: too little will result in a still-soggy pie; and too much will result in an unpleasant, sticky mouth feel.
Measure the amount of liquid that you have, according to the apple pie instructions below.
Then use the table to determine how much corn starch to use.
How to Measure Juice:
In a large mixing bowl, stir together ¼ cup (44 grams) brown sugar, ½ cup (108 grams) white sugar, and ¼ teaspoon (2 grams) salt.
Skin and slice 5 medium-sized Granny Smith apples (5 ½ cups)(1340 mL)(582 grams) into the mixing bowl.
Stir thoroughly.
Cover and let sit in refrigerator for several hours.
This will allow the sugar to draw out any excess juice from the apples.
Strain the apple juice into a measuring cup to find out how much you have.
For every ¼ cup (59 mL) of juice, add ½ cup (4 grams) of corn starch.
See the table, to help you with your calculations.
Pour the juice and the corn starch into a wide skillet.
Stir the mixture to fully dissolve the corn starch, before putting the heat on high.
Be very careful, as the hot mixture will be dangerous. Do not get it on your skin, clothes or shoes.
Keep stirring vigorously, until the mixture forms a jelly, then immediately remove from heat.
Overheating will create a hard candy that will make an unappealing pie.
Pour the juice jelly back into the sliced apples, and stir thoroughly.
Go to the full apple pie recipe⇗.
Corn starch can solve this problem by turning the excess liquid into firm jelly.
It is important to use the right amount of corn starch: too little will result in a still-soggy pie; and too much will result in an unpleasant, sticky mouth feel.
Measure the amount of liquid that you have, according to the apple pie instructions below.
Then use the table to determine how much corn starch to use.
| Juice | Juice | Corn Starch | Corn Starch |
| ¼ cup | 59 mL | ½ tablespoon | 4 grams |
| ½ cup | 119 mL | 1 tablespoon | 8 grams |
| ¾ cup | 178 mL | 1½ tablespoons | 11 grams |
| 1 cup | 237 mL | 2 tablespoons | 15 grams |
| 1 ¼ cup | 296 mL | 2½ tablespoons | 18 grams |
| 1 ½ cup | 356 mL | 3 tablespoons | 22 grams |
| 1 ¾ cup | 415 mL | 3½ tablespoons | 25 grams |
| 2 cup | 474 mL | ¼ cup | 29 grams |
| 2 ¼ cup | 533 mL | 4½ tablespoons | 33 grams |
| 2 ½ cup | 593 mL | 5 tablespoons | 37 grams |
| 2 ¾ cup | 652 mL | 5½ tablespoons | 40 grams |
| 3 cup | 711 mL | 6 tablespoons | 44 grams |
| 3 ¼ cup | 770 mL | 6½ tablespoons | 47 grams |
| 3 ½ cup | 830 mL | 7 tablespoons | 51 grams |
| 3 ¾ cup | 889 mL | 7½ tablespoons | 54 grams |
| 4 cup | 948 mL | ½ cup | 58 grams |
| 4 ¼ cup | 1007 mL | 8½ tablespoons | 62 grams |
| 4 ½ cup | 1067 mL | 9 tablespoons | 65 grams |
| 4 ¾ cup | 1126 mL | 9½ tablespoons | 69 grams |
| 5 cup | 1185 mL | 10 tablespoons | 73 grams |
How to Measure Juice:
In a large mixing bowl, stir together ¼ cup (44 grams) brown sugar, ½ cup (108 grams) white sugar, and ¼ teaspoon (2 grams) salt.
Skin and slice 5 medium-sized Granny Smith apples (5 ½ cups)(1340 mL)(582 grams) into the mixing bowl.
Stir thoroughly.
Cover and let sit in refrigerator for several hours.
This will allow the sugar to draw out any excess juice from the apples.
Strain the apple juice into a measuring cup to find out how much you have.
For every ¼ cup (59 mL) of juice, add ½ cup (4 grams) of corn starch.
See the table, to help you with your calculations.
Pour the juice and the corn starch into a wide skillet.
Stir the mixture to fully dissolve the corn starch, before putting the heat on high.
Be very careful, as the hot mixture will be dangerous. Do not get it on your skin, clothes or shoes.
Keep stirring vigorously, until the mixture forms a jelly, then immediately remove from heat.
Overheating will create a hard candy that will make an unappealing pie.
Pour the juice jelly back into the sliced apples, and stir thoroughly.
Go to the full apple pie recipe⇗.