If You Love Baking Pies But Your Crusts Always Get Soggy After A While, Then Use This Incredible Item To Prevent It!
Many of us bake pies for bake sales for our kids' school, charity events or even festivals. However, when you have to bake several pies in advance, the nice flaky golden brown crust can turn soggy and unappetizing.
Nothing Is Worse Than Having A Homemade Pie That Has A Soggy, Greasy Bottom.
This situation can be frustrating and you may have tried everything from keeping them out of the fridge to starting all over with a new pie.
Instead of throwing your hands up or starting completely over, one incredible item, that you may already have on hand can rescue your pie crust!
We Bet You Have This In Your Spice Cabinet; Almost Everybody Has This In Their House!
When we discovered what you can use and how well it works, we were completely shocked. This trick will change everything you thought you knew about baking forever!
To Learn The Surprising Item That Can Prevent You From Having Soggy Pie Crust, Please Head On Over To The Next Page Where We Will Tell You Exactly How This Trick Works…
Works every time!
I always have problems with my pie crust as it gets soggy but I don’t understand this procedure with Epson salt. Has anyone used this method.
It didn’t sound very clear to me. Do you take the dry salts out of container? Place pie in container? Does salts become moist again after pie? How many times can you use the salts? Where do you get food grade Epsom? How do you dry it? How do you know if it’s bone dry? I have lots of questions.
just poke the bottom of the crust with a fork a few times before baking, never had soggy crusts
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Too much Epsom salts could result in some effects of ” eliminating ”
for the pie eaters.
Dumb
Greatinfo I really love kitchen
Then tell us
I wash the crust with Beat up Egg .(Pastry brush ) top and Bottom .Works good .Fruit pies .other poke holes in bottom .
Sprinkle the bottom crust with corn starch or flour before filling…small amount
Sprinkle bottom of pie crust with sugar bake for a few minutes then add your pie filling or if the bottom crust is soggy set it on a burner set on low just be careful not to burn it.
Egg white!
just baking your pie crust a little then adding filling will keep it from nbeing soggy
I have baked many of pies for 60 years and never had a soggy crust
I use the sugar trick too when making cream pies.
I didn’t understand it either!
I’ve read recently if you place your pie pan on a cookie sheet in the oven, it will keep bottom crust from being soggy. Haven’t tried yet.
Minit Tapioca works well too, my mother in law who was born and raised on a farm and raised he family also on a farm won prizes for her pies and she told me this. Put a fine layer on the bottom of your pie before filling i also bake the crust for 15 minutes before filling..
Recipe and instructions please
I don’t remember ever having a soggy pie crust. How does that happen? Maybe they aren’t being baked long enough at the right temperature.
Sounds like bunk to me.
You can’t eat Epsom salt. It will kill you
My suggestion ” buy one at the grocery store”.
Cooking a pie in a brown paper bag, increase cooking time, double, bottom crust will be brown, not soggy. Works with pre made also
I’ve always dusted the inside of the crust with corn starch. After prebake & before filling. My crusts stay crisp & it helps with weeping.
K
What’s the secret?
Don’t read, just a lead in to get u to read ads.
What is it? I couldn’t get it.
Odd…don’t see how putting a pie crust on top of an airtight container of Epsom salt could do anything….
Peggy I’m sorry but I don’t understand what you mean…
Put the pie inside a brown paper bag, put it on a cookie sheet. Bake about 45 minutes longer than normal. Fruit gets done and bottom crust gets brown
Bag will not burn
Pie shell only ?
I asked myself the same thing!
Thank you! Thought I had missed something! Tried to figure out how that worked too!
The salt absorbs the moisture so your crust doesn’t. I’ll stick with my cornstarch!!
Secret please. Can’t read.
I use an egg wash
.
Peggy Tazioli thanks!…will have to try!
Odd indeed…
I’ve read egg wash before you pre-bake-
Lightly brush slightly beaten egg white on hot baked crust. The residual heat cooks the white and seals it against moisture.
that is just stupid!
Kristen Keller Manivilovski
I am NOT going to click on this…I don’t have all day to click on a million pages to try and get the answer
Robert Dalton
I make pies all the time from scratch and never had problem with crust evidently you don’t know how to cook
That was not nice. Bad day?
you put the pie over salt IN the container..
Carolyn Hayes k thanks!
I took it as after you dry the salt in a container, you then lay some out and place the pie on top of it. Not very clear.