Will substituting cornstarch for flour in a pie filling affect taste?

Here's why:

* Flavor: Cornstarch and flour have distinct flavors. Cornstarch has a slightly sweet, almost bland flavor, while flour can have a slightly nutty, almost toasty flavor.

* Texture: Cornstarch produces a smoother, glossier filling than flour. Flour creates a slightly thicker, more opaque filling with a slight chewiness.

So, will the taste be good or bad? That depends on the specific recipe and your taste preferences.

* For some pies, like fruit pies, the substitution might be acceptable. The sweetness of the fruit and the added sugar in the filling may mask the difference in flavor. However, the texture will be noticeably different.

* For savory pies, the difference in flavor will be more pronounced. The subtle flavor of cornstarch may not be suitable for certain savory pies.

Ultimately, the best way to know if substituting cornstarch for flour will work for your recipe is to experiment. Start with a small batch and see how you like the taste and texture.

Here are some tips for substituting cornstarch:

* Use less cornstarch. Cornstarch is more potent than flour as a thickener, so you'll need to use less. Start with 1/2 to 2/3 the amount of cornstarch called for in the recipe.

* Add a pinch of salt. Salt helps to enhance the flavors of the filling and can help to balance out the slightly sweet taste of cornstarch.

* Adjust the sweetness. You may need to add more sugar to the filling to compensate for the lack of sweetness from the flour.

Remember, baking is all about experimentation! Don't be afraid to try new things and see what works best for you.