Keep Pies Crisp and Flaky With Epsom Salt

August 23, 2017

© Msheldrake | Dreamstime

Bakers know the heartache of creating that delicious pie from scratch only to have that crisp crust become soggy overnight!  But there is a very easy hack you can use to keep the moisture from ruining your pie, Epsom salt. Magnesium sulfate, as it is known in the chemistry world, works just like those little packets on silica in keeping items dry, like beef jerky.  But unlike those silica gel packs, Epsom salt is cheap and is easy to get but you do need to prepare it.  Although it may appears dry, Epsom salt has a lot of moisture in it and we need to get rid of it. But first, make sure it is food-grade without any added scents.  Pour a quart of Epsom salts on a parchment-lined baking sheet evenly. Place it in the over at 400°F and give it a stir every 15 minutes.  After 75 minutes or when the crystals have turned into a chalky white powder, remove from the oven to cool and store in an airtight container and store until needed (like the holidays).  Fast forward to your freshly-baked pie.  Once it has cooled enough, sprinkle some of your dried out Epsom salts on the bottom of your airtight pie container and place your pie on top of it.  Or make satchels out of cheesecloth and place a few in with the pie.  This trick should keep a make-ahead pie as fresh as possible. 

SOURCE: Serious Eats

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