Pies—whether fruit-filled, pecan or pumpkin, or chocolate cream—hold a special place on the holiday dessert table, as well as in the American kitchen. But it is so disappointing to cut into that beautiful pie you made only to discover the bottom crust is soggy.
You are not alone—many people have trouble with the bottom of a pie crust turning soft and damp. Luckily, there are a few simple tricks you can use to prevent this, including placing the pie in the proper part of the oven and creating a barrier between filling and crust. Read on for seven expert tips on keeping your pie crust crispy and never have another soggy bottom again.
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Blind Bake the Crust
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
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To keep the crust from bubbling up when you blind bake it, line the crust with a piece of parchment paper and then weigh it down with pie weights, uncooked beans, or uncooked rice, before placing in the oven.
After baking the crust with the pie weights, you'll remove them and continue to bake the crust a few more minutes, until the bottom of the crust is dry.
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Choose the Right Rack in the Oven
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
Brush the Bottom with Corn Syrup or Egg White
Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.
Often, during the last stage of blind baking you remove the pie weights and parchment paper and brush the crust with egg wash before returning it to the oven for a few more minutes. During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.
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Put the Pie on a Hot Cookie Sheet
Putting a pie that is ready for the oven on a hot baking sheet helps the crust get a jump-start on cooking so the dough will become impermeable to the liquid in the pie filling. As pie crust heats up, the butter in the crust melts and the water in the butter turns to steam, creating the flaky layers we know and love.
Before you start assembling the pie, put a cookie sheet in the oven and preheat it at whatever temperature you plan to bake the pie. When the pie is assembled, remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) and set the pie on it. Then bake as usual. You can also use a preheated pizza stone or baking steel instead of a baking sheet.
One caveat: if you're using a glass pie pan, do not use this method. Placing glass Pyrex onto a hot surface can cause the glass to crack.
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Make a Thicker Crust
For double crust pies, the bottom crust has to be sturdier than the top crust, so a little extra added heft is a good idea. Roll the bottom crust slightly thicker than the top crust, which should prevent the filling's moisture from seeping through the entire layer of dough.
Add a Layer
You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie—or that will improve the flavor of the pie. Sprinkle dried breadcrumbs orcrushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.
For pies with blind baked crusts, you can paint a thin layer of melted chocolate on the bottom crust and let it harden before adding the filling. Just make sure the flavor of the filling is complementary to chocolate.
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Consider a Metal Pie Pan
If you've tried all these tips and still have a soggy bottom on your pie crust, consider switching to a metal pie pan if you're not already using one. Metal conducts heat better than glass or ceramic, so it makes for a crispier crust—especially if you pair it with a preheated baking sheet as suggested above.
