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Any trick to make a not-soaky-at-the-bottom pie crust?

  • luuuu Feb 7, 2007 11:11 AM
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i hv difficulty to make a crsipy (especially at the bottom) crust even the filling wasnt that watery at all. any help?

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  1. try brushing the bottom with egg white and let it dry, it seems to seal the pastry and you can fill it without getting soggy. Works well whenever i make quiche!!

    1. brush with egg white and bake for 8 minutes at 350 so the white turns into a glaze of sorts...kinda like a sealant.

      1. Line your oven shelf with a pizza stone or heatproof tiles. Pre-heat as usual, place your pie on the hot stones. It helps to give a nice bottom crust on pies just as it does with pizzas.

        1. And I think it helps to bake the pie on the bottom rack of the oven.

          1. Here's some advice from Rose Beranbaum's blog:

            1. Using a pyrex pie dish helps.

              1. I use pyrex and stoneware pie dieshes by default. I never have had this problem.

                1. Yes, my pies improved dramatically when I switched from metal to stoneware dishes.

                  1. I just tried both the egg white trick (brushed it on before chilling the bottom crust, then filled and baked) and baking directly on a pizza stone. I don't know which one made the difference, or if it was both, but the crust greatly improved--crisp and not the least big soggy.

                    1. I think the pyrex is key, I heard somewhere that if you use a clear pyrex dish you can actually look at the crust underneath and make sure that the crust was done before you take the pie out of the oven. Also I know I especially had this problem with apple pies, and the variety of apple and following the actual quantity of fruit to flour was critical, I didn't think a few extra slices of apple could hurt until the post-baking flood. Lesson learned.

                      1. Brush it with a fruit jelly (if you're making a fruit pie)...I like to use ginger jelly for an apple pie.