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Pie Crust , Preventing Soggyness




Source of Recipe


Marla


List of Ingredients




Prevent Soggy Pie Crust


Recipe




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.