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Crust Dust

Nancy in Pátzcuaro

By Nancy in Pátzcuaro
in Pastry & Baking

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Nancy in Pátzcuaro

Nancy in Pátzcuaro

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I just read on the King Arthur Baking blog that  using crust dust--a 1:1 mix of flour and sugar--sprinkled evenly on the bottom crust of a fruit pie can prevent the dreaded "soggy bottom." It seems eminently reasonable to me, but I wonder if anyone else does this? Does it work? I trust the King Arthur people but I'm interested in other peoples' experience.

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Formerly "Nancy in CO"

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JeanneCake

JeanneCake

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We use just flour when we make our individual galettes; Rose Levy Beranbaum suggests using arrowroot or cornstarch on the bottom crust to help juicy fruits from making a soggy crust.  She also bakes pies directly on the oven floor, which I don't do ;).  (At work, we  use the disposable pie tins and bake on perforated sheet pans).

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  • 10 months later...
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