Baked pie crust

[Marlene2]

Hi, I had a bit of pastry left and decided to bake it for a single crust pie. I am going to make a lemon pie tomorrow and wondered if the crust will be too soggy by then and should I put something on the top of the crust to keep the filling from soaking in too much.
Thanks

 

[Selkie]

If you are going to make a lemon pie tomorrow, why do you have filling in it today? I'm confused. Are you asking two separate questions?

If you're talking about just the pie crust - without anything in it, no, it should not be too soggy simply letting it rest over night. Actually, it may get too dry. You can either put it in a plastic bag and then in the freezer, or leave it out with a slightly damp dish towel draped over it. Near the time you want to begin baking, you could remove the towel and test the texture of the crust a few hours before hand. If it seems too soft, let it set an hour or two without the towel. It will air-dry.

 

[Selkie]

There's an old time trick to keep cream pies from making the bottom crust too soggy. Pre-bake the shell for about 15 minutes. After it cools brush the empty pie shell with a thin layer of egg white and then bake again for just a few minutes in order to set the white. The egg white layer will prevent the cream filling from soaking through to the crust.

 

[Marlene2]

Sorry if that was confusing to you. I had baked the single pie crust and wasn't going to make the pie filling until the next day. That is why I wanted to know if my pie crust would be okay sitting on the cupboard or in the fridge overnight. Your second reply anwered my question. Thank you.

 

[MichaelTV]

Its very common to bake the pie crust without the filling. What you can to is put a simple egg wash over the whole pie crust, not just the outer crust. when you do that first blind bake.(baking without filling) this will make a little force field that the lemon filling will not seep into and make soggy. Hope all turns out well, i just love lemon !

MichaelTV