No one likes soggy pie crusts. However, this incredible trick will make sure your pies never get soggy ever again!
The Item You Need To Use For Soggy Pie Crust Is:
You probably know of magnesium sulfate as “bath salts or “Epsom salts.”
Just as it did in chemistry labs, magnesium sulfate absorbs water from its surrounding environment, and we can harness that for the good of pie crusts everywhere. It’s a pretty simple process. First, get some food-grade, unscented Epsom salts and dry them out completely.Once they are “bone dry,” transfer them to an air-tight container and place your cooled pie directly on top of the salts, allowing it to stay as fresh as possible.
Finished!
Epsom salts work so well for preventing soggy pie crusts, your pies may never get soggy ever again. Have you used this trick for your pie crust before?
Let Us Know How It Worked Out For You!
Article Source: Skillet Life Hacker
Does it work on other than fruit pies? Like pumpkin, pecan?
Dumb !!! I’v crunched some corn flakes on the bottom crust, you don’t see it or taste it in the finished pie, especially in apple pie
I’m sure it would brown the bottom crust, just increase cooking time
Thank you
Custard Pie, here I come.
I never was able to get it to the next page..what was is the secret ingredient?
Mary Ann Hornbuckle
Where is the next page
This gets on my nerves ?let us see it
Thanks for the tip
Yes