Serious Eats / Vicky Wasik The absolute worst thing about baking a pie in advance is knowing it'll go soggy in an airtight container. Whether it's just a few hours en route to Grandma's house or overnight before the holidays, there's just no way around the moisture of the filling slowly migrating toward the crust. But that doesn't mean we can't throw a wrench in the works. Serious Eats / Vicky Wasik Long ago, a buddy of mine taught me that magnesium sulfate , better known as Epsom salt, can be dried out in the oven to create a safe but powerful desiccant. How powerful? Well, a few cups can shrivel up a pint of fresh raspberries in a matter of days, or turn a handful of sage into a pile of crispy chips overnight. It's impressive, to be sure, but the logistics of surface area and circulation make it rather ineffective for drying any significant quantity of food. But for those of us less interested in dehydration than in simply combating humidity, it's a surprisingly helpful tool.…