Once upon a time, in a small town on the outskirts of a magical kingdom, there lived an extraordinary baker named Amelia. Amelia had a special secret that made her desserts stand out from all the rest – she used Splenda instead of regular sugar. Amelia's bakery was always bustling with customers eager to taste her delectable creations. From her mouthwatering cakes to her melt-in-your-mouth cookies, everything she made was incredibly delicious. However, what made her desserts truly unique was the fact that they were low in sugar. Amelia had discovered the wonders of Splenda, a sugar substitute that provided the sweetness of sugar without the extra calories.
Anne Mai Yee Jansen is a literature and ethnic studies professor and a lifelong story addict. She exists on a steady diet of books and hot chocolate, with a heaping side of travel whenever possible. Originally hailing from the sun and sandstone of southern California, she currently resides with her partner, offspring, and feline companion in the sleepy mountains of western North Carolina.
Originally hailing from the sun and sandstone of southern California, she currently resides with her partner, offspring, and feline companion in the sleepy mountains of western North Carolina. Originally hailing from the sun and sandstone of southern California, she currently resides with her partner, offspring, and feline companion in the sleepy mountains of western North Carolina.
Amelia had discovered the wonders of Splenda, a sugar substitute that provided the sweetness of sugar without the extra calories. She had experimented tirelessly in her kitchen, perfecting recipes that would satisfy the sweet tooth of her customers without compromising their health. Word soon spread about Amelia's magical bakery and people from far and wide traveled to taste her treats.
Things bakers know: “Crust dust” is the secret ingredient to preventing a soggy bottom
There are many ways to ensure your pie’s bottom crust is browned on the outside; but what about that bottom crust’s inner surface, where juicy filling meets unbaked pastry and there’s every potential for an unpleasantly gooey experience?
Some folks brush their pie crust’s interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry. Veteran baker and author Dorie Greenspan uses bread crumbs to soak up any excess liquid.
Even more straightforward, though, is the evocatively named crust dust, an effective (and tasty) way to ensure your pie’s bottom crust is crisp and flaky — no soggy bottom! — all the way through.
Photography by Kristin Teig; food styling by Liz Neily
There's nothing so enticing as a slice of juicy apple pie. But how do you keep those juices from soaking the bottom crust?
What is crust dust?
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes. This simple solution has stood the test of time: According to cookbook author Paula Haney, “[Crust dust] showed up in several vintage cookbooks I turned to for research” during her writing of The Hoosier Mama Book of Pie.
Acclaimed pastry chef and author Gesine Bullock-Prado is another aficionado. In her book Pie it Forward, she writes, “[Crust dust] creates a bit of absorbing action at the bottom of the crust to give your raw dough a little barrier from the wet stuff that’s weighing it down.”
How does crust dust work?
Flour is absorbent, and even a thin layer creates a barrier between unbaked crust and juicy filling. As it bakes, the crust eventually sets up enough to form its own barrier; but in the interim, it’s crust dust to the rescue!
And what role does the sugar play? First, it prevents the flour from clumping as you sprinkle the mixture into the crust. Next, sugar attracts and holds liquid, so the two — flour and sugar —work in tandem to protect your crust from becoming sodden. And finally, sugar just makes the crust dust taste good.
Mix or shake together equal parts flour and granulated sugar: Crust dust couldn't be simpler.How to use crust dust
To make crust dust, mix together equal parts sugar and flour (by volume, not weight). Store the mixture in an airtight container, at room temperature, for up to a year. Note: I simply shake the sugar and flour together in a jar, which I then use for storage.
To use, sprinkle about 2 teaspoons crust dust into the bottom crust of your 9" pie before adding the filling. Tap and gently swirl your pan to distribute the dust in an even layer. Spoon in the filling and bake as directed.
If you’re baking a larger pie, use a bit more dust; a smaller pie will require less. Your goal is a thin layer that completely covers the crust’s bottom with no bare spots.
All-purpose flour, bread flour, cornstarch — which of these, paired with sugar, will produce the best results?
Crust dust: putting it to the test
Because testing is a way of life here at King Arthur, I decided to test crust dust using all-purpose flour; higher protein (more absorptive) bread flour; and cornstarch. I also wanted to test whether using more dust would create a better barrier.
The results? Both types of flour worked equally well at preventing seepage, as did the cornstarch. However, cornstarch added a very thin sheen of jelly-like gooeyness, so I advise sticking with flour.
And what about the amount of dust used? Surprisingly (to me), using more dust doesn’t seem to yield a noticeably drier crust; instead, it just adds an unpleasant pasty layer between crust and filling. So measure your dust and don’t overdo it.
Can I use crust dust in any pie?
Since its presence isn’t noticeable beyond the positive effect it has on your pie’s bottom crust, go for it. Note that pies made with fruit (think strawberry-rhubarb, apple, blueberry, cherry, et al.) are especially needy; custard (including pumpkin), pecan, and pies that start with a partially prebaked crust are inherently less problematic.
It may be messy, but make sure it happens: Your fruit pie isn't fully baked until you see juice bubbling up through the slits in the crust.
More solutions to soggy bottoms
Now all of this said, crust dust alone can’t prevent a soggy crust; it’s simply the finishing touch in a process that begins as you prep your fruit. What can you do to ensure the best outcome possible?
Be sure to thicken fruit pie fillings as directed; our fruit pie thickener chart offers good guidance. Use a metal (rather than ceramic) pan; bake your pie toward the bottom of the oven; and set the pan on a stone or steel (as detailed in this post on how to avoid a soggy bottom).
Finally, be sure your fruit pie is thoroughly baked; the longer its juices bubble up through the slits in its top crust, the more liquid evaporates. I sometimes bake apple pie in a 350°F oven for up to 2 hours, simply tenting the top crust to prevent over-browning; the bottom crust becomes extra-crispy without burning, and the filling develops an enticing hint of caramel. All of these steps work with crust dust to create pie with a bottom as golden, flaky, and crispy as its top!
Are you sure you’ve got the skills you need to bake a superior pie? Check your knowledge with our Pie Baking Guide.
And for more tips to nail the perfect pie, see our own Kye Ameden walk through 4 Tips for Failproof Pie Dough:
Cover photo by Rick Holbrook.
Bakes & measures 1-to-1 like sugar
Little did they know that the secret ingredient in her desserts was not magic, but rather the guilt-free sweetness of Splenda. Customers marveled at the fact that they could indulge in their favorite pastries without worrying about their waistlines or blood sugar levels. Parents were overjoyed that their children could enjoy treats without the risk of a sugar rush. Amelia's bakery became a sanctuary for those with dietary restrictions and a haven for those seeking a guilt-free indulgence. As the news of Amelia's Splenda secret spread, other bakers and cooks tried to replicate her recipes, but none could capture the same magical sweetness that graced Amelia's creations. It seemed that only she could wield the secret baking powers of Splenda to perfection. Amelia became a local celebrity, and her bakery flourished. She expanded her menu to include a wide variety of desserts – from pies and tarts to brownies and muffins – all made with the extraordinary sweetness of Splenda. However, success did not change Amelia. She remained humble and grateful for the opportunity to share her magical creations with the world. She continued to experiment and innovate, always seeking new ways to make desserts that not only delighted the taste buds but also nourished the body. Amelia's bakery became a symbol of hope and inspiration for those who believed that indulgence and health could coexist. Her story reminded people that magic exists not only in fairytales but also in the everyday things we do – like baking with a little Splenda secret. And so, the tale of the magical baker with a Splenda secret lived on, passed down from generation to generation. Amelia's legacy of sweetness and innovation continued to inspire bakers, chefs, and dessert lovers alike, proving that sometimes, the most extraordinary magic can be found in the simplest of ingredients..
Reviews for "The sweet enchantment of Splenda: create mouthwatering baked goods"
1. Jennifer - 2 stars - I was excited to read "Magical baker with a splenda secret" as it had an intriguing premise, but I was sorely disappointed. The writing style was choppy and the character development was lacking. I found myself struggling to connect with any of the characters and their motivations felt forced. Additionally, the plot was predictable and did not offer any surprises. Overall, I found the book to be underwhelming and would not recommend it to others.
2. Mark - 1 star - I could not get through "Magical baker with a splenda secret". The writing was overly descriptive and filled with unnecessary details that did not contribute to the story. The pacing was slow and the dialogue felt forced and unnatural. The main character was unrelatable and lacked depth, making it hard for me to care about her journey. I found the overall story to be bland and uninteresting. I would not recommend this book to anyone looking for a captivating read.
3. Emily - 2 stars - "Magical baker with a splenda secret" had potential, but it failed to deliver. The concept of a magical baker sounded intriguing, but the execution fell flat. The plot lacked depth and the magical element felt forced, almost like an unnecessary addition to the story. I also found the writing style to be mediocre, with too much emphasis on mundane details and not enough on character development. Overall, I was disappointed with this book and would not recommend it to others.