Ask the Test Kitchen
Could you please inform me what to do to keep my pie crusts from getting soggy? Thanks on your help. —M.Y., Midland, TexasThere are several hints you may try to save you soggy crusts:
Choose a tumbler pie plate or metallic pie plate with a stupid end. If your pie pan is shiny, you would possibly want to bake the crust a touch at the same time as longer for more browning.
For double-crust fruit pies, cut slits within the top crust to allow steam to get out. The escaping moisture will assist save you soggy crusts.
Bake your pie within the decrease third of the oven. This will allow the bottom crust to turn out to be crisp whilst the top shouldn’t get overly browned.
Brush overwhelmed egg white or entire egg onto the perimeters and bottom of pie shells (for single-crust pies).First, location the pastry in a pie plate and flute the edges. Line the unpricked shell with a double thickness of heavy-duty foil. If desired, fill with dried beans, uncooked rice or pie weights. The weight will hold the crust from puffing up, shrinking and slipping down the pie plate for the duration of baking. Bake at 450° for eight mins. Remove foil; bake five-6 minutes longer or until dry and crisp. Cool on a twine rack. Remove beans and cool; save for reuse. Finally, brush the bottom and aspects of the crust with egg, then reheat at 400° for four minutes to set the glaze. Add filling.
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