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

luuuu Feb 7, 2007 11:11 AM

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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    italianlover RE: luuuu Feb 7, 2007 02:42 PM

    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. chelleyd01 RE: luuuu Feb 7, 2007 03:03 PM

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

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        cheryl_h RE: luuuu Feb 8, 2007 05:43 AM

        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. watercress RE: luuuu Feb 8, 2007 06:38 AM

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

          1. blue room RE: luuuu Feb 8, 2007 06:40 AM

            Here's some advice from Rose Beranbaum's blog:
            http://www.realbakingwithrose.com/200...

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              CathleenH RE: luuuu Feb 8, 2007 08:08 AM

              Using a pyrex pie dish helps.

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                Kevin Andrew Murphy RE: luuuu Feb 8, 2007 09:32 AM

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

                1. Allstonian RE: luuuu Feb 8, 2007 10:44 AM

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

                  1. MsMaryMc RE: luuuu Feb 8, 2007 11:00 AM

                    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. Sally599 RE: luuuu Feb 9, 2007 10:32 AM

                      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.

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                        howboy RE: luuuu Feb 9, 2007 11:52 AM

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

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