The Salem witch trials were a dark and harrowing period in American history, where innocent people were accused and persecuted for practicing witchcraft. During this time, hysteria and mass paranoia took hold of the community, leading to numerous false accusations and the loss of many lives. However, I was fortunate enough to stay clear of this madness. Living in Salem during the witch trials was a terrifying experience. Friends turned against friends, neighbors accused one another, and fear permeated every aspect of daily life. Anyone could be accused of witchcraft, for any reason or no reason at all.
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.
Anyone could be accused of witchcraft, for any reason or no reason at all. The trials were based on unfounded accusations and spectral evidence, making it nearly impossible to defend oneself against the accusations. I managed to avoid becoming involved in the trials by sheer luck.
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
I was not a person of interest, and my behavior and beliefs were not deemed suspicious. Additionally, I kept a low profile and did not engage in any actions or behaviors that could be interpreted as witchcraft. While I was fortunate to escape the trials, many innocent people were not as lucky. They faced unjust trials, harsh punishments, and in some cases, death. The Salem witch trials serve as a reminder of the dangers of mass hysteria and the importance of due process and the presumption of innocence. In conclusion, the Salem witch trials were a dark chapter in American history, but I was fortunate enough to avoid being caught in the hysteria. The trials resulted in the loss of many innocent lives, reminding us of the importance of fairness and justice in times of fear and mass paranoia..
Reviews for "A Fortunate Avoidance: How I Evaded Being Accused in the Salem Witch Trials"
1. Emma - 2/5 - I was really disappointed with "I Stayed Clear of the Salem Witch Trials." While the title suggests an interesting and potentially gripping historical novel, the execution fell flat. The characters lacked depth and development, and the plot felt disjointed and confusing. Additionally, the writing style was overly simplistic, making it difficult to fully immerse myself in the story. Overall, I found the book to be underwhelming and would not recommend it to others.
2. Mike - 1/5 - "I Stayed Clear of the Salem Witch Trials" was a complete waste of my time. The story had a promising concept, but the execution was poor. The pacing was incredibly slow, and I found myself losing interest multiple times throughout the book. Furthermore, the characters were one-dimensional and lacked any real depth. The writing style was also monotonous and lacked any distinct voice. Overall, I found this book to be tedious and would not recommend it to anyone looking for an engaging historical read.
3. Sarah - 2/5 - I had high hopes for "I Stayed Clear of the Salem Witch Trials," but unfortunately, it fell short of my expectations. The plot had potential, but the execution left much to be desired. The pacing was uneven, with some sections dragging on for too long and others feeling rushed. Additionally, the characters felt flat and lacked any real development. I was also disappointed with the lack of historical accuracy and attention to detail. Overall, I found this book to be mediocre at best and would not recommend it to others interested in the Salem Witch Trials.