Prevent Soggy Pie Crusts with Epsom Salts
If you have to pre-bake a pie for some function or another, chances are the crust will get a little soggy by the time you serve it. Luckily, pastry genius Stella Parks has a blindingly elegant solution: magnesium sulfate.
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Prevent Soggy Pie Crusts with Epsom Salts
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Reviewed by mimisabreena
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Friday, August 12, 2016
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