I recommend whisking the cornstarch with the added water used in the recipe before combining it with the fruit, as this helps prevent clumps from forming. Hi! Some people like to use an egg wash on the bottom crust in order to make it less prone to sogginess, but I don’t feel that it’s necessary thanks to the tapioca flour thickening up the filling. Heck, if you’ve got the time to throw your flour in the fridge, it wouldn’t hurt. Now imagine picking up that line and wrapping it around the outside (circumference) of the same circle. Just make sure to check out the Recipe Notes section. If more home cooks (re)discover the joy of pies, jams, and other recipes made with fresh sour cherries, it would go a long way toward raising the fruit’s profile (and demand). Putting aside esoteric arguments, there is a legitimate point to be made about making math education easier by changing the circle constant to tau – but that’s a tough sell. Roll the top out until it's large enough to easily cover the pie, then set it aside. The filling can be adapted to fresh, frozen, or canned sour cherries. The reason a pastry like this is called shortcrust is because it has a high ratio of fat to flour, which means that it’s ‘short’ in baking parlance. Let the mixture stand for 20 minutes or so while you make the crust. Lastly, I want to mention the Cornelian cherry (Cornus mas). Cut vents or designs into the dough and trim the edges. Well, you might be surprised to learn that there’s a bit of mathematical controversy lurking behind the scenes. Dot with the butter or margarine. It’s also much easier to draw a circle with the radius: take a compass, measure/define the radius by moving the two arms apart some distance, then spin that bad boy around the pointy end. Imagine a straight line drawn right through the center of a circle. While sweet cherries are undeniably delicious, they’re generally not great for baking (though there are occasional exceptions – clafoutis, for example, is made with fresh sweet cherries). Instead, pi is the ratio of a circle’s diameter to its circumference. Unlike cornstarch or flour, tapioca flour cooks into a clear, soft, jelly-like substance. Use a pie crust shield or aluminum foil tent as necessary to prevent the crust from burning. Even if your high school math days are (mercifully) far behind you, you probably know that it’s 3-point-something, and that it has something to do with circles. This makes the dough tasty, but fragile. See how the fruit is nice and contained in the pie, rather than spilling out all over the plate? It’s less of an issue for meat pies obviously, but I like my fruit pies. CherryPURE leverages on the health benefits inherent in cherries, which are known to contain significant levels of antioxidant and anti-inflammatory flavonoids, known as anthocyanins. CherryPURE leverages on the health benefits inherent in cherries, which are known to contain significant levels of antioxidant and anti-inflammatory flavonoids, known as anthocyanins. It’s thought to be related to the magpie’s habit of collecting and stashing curious odds and ends, and the pie’s original status as a pastry filled with miscellaneous items.1 The connection between the two pi(e)s may be nothing more than a linguistic coincidence, but it’s been enough to bring the worlds of mathematicians and bakers together to celebrate a mutual love of… well, having an excuse to eat pie, I suppose. As it turns out, it’s a whole lot easier to talk about the construction and mathematics of circles and angles when you use the radius (i.e. Pour into a 9 inch unbaked pie shell. Thanks for sharing the tip about the tapioca starch and the berries…I’ve seen too many a berry pie where the filling just turned into an oozing puddle and the pie has basically collapsed. 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