![]() ![]() Or you can boil it down into a thick syrupy liquid to pour over you fruit. The sugar will remove some of the water from the fruit.Īfter it sits, I like to strain out some of the liquid. So help things out by tossing your fruit with sugar first and letting it sit. Um, yes please! Tip #8: Strain Your Filling.Ī fruit pie can come with a lot of moisture. Let it cool completely and then brush on melted chocolate.Ī hidden layer of chocolate. But again, you can blind bake your pie crust. Ok this might not work for every single pie out there. This will help absorb the juicy filling and prevent a barrier.Īnd no one will be the wiser! Tip #7: Brush With Chocolate. You can also sprinkle dried breadcrumbs on the bottom. ![]() Then when you go to bake your pie, place the pie right onto the baking sheet. I actually like to do this anyway to catch any drips from my bubbling, fruit filling!īefore you go to bake your pie, pre-heat your oven and place a baking sheet into your oven to start to warm up. You can also help brown up that crust, by placing your pie on a pre-heated baking sheet. I always place mine in the lower third of my oven. Having your pie closer to the bottom rack will help brown up that pie crust. There always has to be an exception, right? Pies are the rebels of the baking world. Tip #4: Bake On A Lower Rackįor all baking things I always recommend the center of your oven. But you may need to leave it in the oven longer. You can use a glass pie plate, so you can see the bottom of the crust and ensure it’s brown. These pie pans will get you a beautifully crisp, browned crust. I highly recommend a metal or cast iron pie pan for the best heat conduction. But they won’t get you the brown, crisp crust you’re after. Those ceramic pie plates are pretty, sure. Pro Tip: And only keep your pie in the fridge unbaked for only a couple hours so the pie dough doesn’t absorb that filling and become soggy. ![]() Got an egg allergy in the family? Corn syrup works as well. That egg white will create a barrier from your filling to your crust. So to prevent a soggy crust brush that bottom crust with an egg white with a silicone pastry brush. Fill it right to the top so it keeps the sides in place, otherwise you risk the pie sides shrinking in the oven. And line it with foil, or parchment paper and completely fill it with either pie weights, dried beans, or uncooked rice. When blind baking your crusts, make sure to chill it first before popping it in the oven. This will help the crust to set up first before adding that liquidy filling. If you are making a custard pie, like an Easy To Make Eggless Pumpkin Pie, you want to partially bake your crust. You want to make sure to blind bake your crust completely. If you are making a no bake pie, like a Old Fashioned Coconut Cream Pie. There’s a few different tips and tricks I have for you so you can prevent that soggy pie crust in the end.īut really in the end, it’s about making sure the heat can get to it, and the moisture doesn’t! Tip #1: Blind Bake Your Pie Crustīlind baking your pie crust means to fully bake, or partially bake your crust before adding your filling. No more soggy pie crusts for you! How Do You Keep A Pie Crust From Getting Soggy On The Bottom? So I thought I’d pass a long a few tips so you can get a crisp, golden brown pie crust. And I’ve had my fair share of soggy bottom pie crusts before. Nobody likes a soggy bottom, am I right?Īnd no offense to the yummy filling inside, a good pie all depends on how great the pie crust comes out. And nothing is more frustrating than going to all the trouble only to end up with a soggy pie crust. Making pies from scratch can a bit intimidating. Prevent a soggy bottom pie crust with these soggy pie crust tips. Making and baking your own perfect pie can be intimidating! And there’s nothing worse than ending up with a soggy pie crust. ![]()
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