Tips To Prevent Soggy Pie Crusts

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Senior Cook
Jun 16, 2002
Montana, USA
From Taste of Home Magazine

Choose a glass pie plate or metal pie plate with a dull finish. If your pie pan is shinny, you might need to bake the crust a little while longer for more browning.

For double-crust fruit pies, cut slits in the top crust to allow steam to get out. Escaping moisture will help prevent soggy crusts.

Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned.

Brush beaten egg white or whole egg onto the sides and bottom of pie shells (for single crust pies)….
>>>>>First, place the pastry in a pie plate and prick the bottom and sides with a fork to prevent it from bubbling as it bakes. Then line the pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until dry and crisp. Finally, brush the bottom and sides of the crust with egg, then reheat at 400° for 4 minutes to set the glaze. Add filling.
Here's how the pros do it...

Use mealy pie dough for the bottom crust instead of flaky...

and if needed,

sprinkle some cake crumbs on the crust before adding the filling to absorb any excess liquid.

and whenever possible, add room temperature or cold filling to the crust instead of hot filling...

Happy Pieing:)

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