Pies are delicious at any time of year, but my favorite season is summer, when fresh fruit is abundant.
Strawberry-rhubarb, blueberry, or cherry are all options.There isn’t a pie that my family and friends don’t like.
But nothing is more frustrating than preparing the ideal pie crust only to have the bottom go mushy when cooked with a fruit filling. Suddenly, the delicious dessert you were looking forward to has turned out to be a huge baking flop.
You may prevent pie baking mishaps by following the 11 guidelines and procedures listed below.
Everything else may be found in my post on preventing baking catastrophes in general.
Contents
- 1. Using Less Water in the Dough
- 2. Blind Bake
- 3. Toss Fruit with Sugar
- 4. Make a Thicker Bottom Crust
- 5. Use Dried Breadcrumbs
- 6. Use a Beaten Egg to Seal
- 7. Use Heavy Pie Dishes
- 8. Add Slits to Double Crust Fruit Pies
- 9. Bake on Preheated Baking Sheet
- 10. Bake on Lower Rack
- 11. Bake with Chocolate
- FAQs
- How do you keep homemade pie crust from getting soggy?
- How do you keep pie crust crisp after baking?
- Why is my bottom pie crust always soggy?
- How do you avoid a soggy bottom?
- Does egg wash prevent soggy pie crust?
- Should I bake the bottom pie crust first?
- How do you keep crust crispy?
- Why do you put foil around pie crust?
- What happens if you don’t chill pie crust before baking?
- How long do you blind bake a pie crust?
1. Using Less Water in the Dough
When baking a pie with a fruit filling, the moister the crust, the more probable the pie will get soggy.
Follow the directions on the package, but never add all of the water at once. Work a teaspoon or two of water into the dough at a moment, just until it softens and comes together.
A good rule of thumb is that the dough should still seem flaky yet remain together when pushed into a ball.
2. Blind Bake
Blind baking the crust before baking it with the fruit filling is the best method to avoid soggy crust.
To blind bake, layer the pie dish with pie dough and then cover with pie weights to prevent the crust from rising and bubbling or shrinking.
For fruit fillings, partly bake the crust before filling; for custard pies, totally bake the crust to prevent it from becoming soggy.
If you want to learn more about blind baking, check read my article!
3. Toss Fruit with Sugar
The wetness in the fruit contributes to the mushy bottom of fruit pies. To limit the quantity of fruit liquids in the filling, combine the fruit with sugar and let aside for 30 minutes in a dish. Then strain the fruit to remove part of the juice.
Don’t simply throw away the juice; instead, boil it down and, if it’s thick enough, mix it in with the fruit before baking. You may also save the thickened juice and serve it over pancakes or waffles.
4. Make a Thicker Bottom Crust
Roll out the dough so that the bottom is slightly thicker than the edges of the pie. Press any leftover dough into the bottom of the pan to give even more thickness.
A thicker dough, when cooked, may keep the fruit filling from seeping into the bottom crust.
5. Use Dried Breadcrumbs
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
6. Use a Beaten Egg to Seal
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
7. Use Heavy Pie Dishes
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
8. Add Slits to Double Crust Fruit Pies
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
9. Bake on Preheated Baking Sheet
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. You can sprinkle other ingredients on top of the crust, so long as theyre not going to change the taste of the pie.
You may put another layer between the crust and the fruit to create a barrier. Other ingredients may be sprinkled on top of the crust as long as they do not alter the flavor of the pie.
10. Bake on Lower Rack
Baking on the bottom rack of the oven is another technique that works well for me. This permits the bottom of the crust to crisp up in the oven. It’s also a wonderful method to prevent the top of the pie from browning too rapidly.
Even if you aren’t making a fruit pie, baking on a lower rack keeps the pie crust from becoming overly soggy or under-baked.
11. Bake with Chocolate
One last trick for avoiding soggy pie crust adds a whole new dimension of sweetness to your pie.
Allow the crust to cool fully after blind baking it. Then brush with melted milk, dark, or white chocolate of your choosing. Allow the chocolate to set for a few minutes before adding the fruit filling on top.
This is a terrific method to maintain the crust crisp and light while also adding a hint of chocolate flavor. This approach is often used with a strawberry pie. After all, what could be better than strawberries and milk chocolate?
FAQs
How do you keep homemade pie crust from getting soggy?
Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.
How do you keep pie crust crisp after baking?
Brush the pie with egg wash.
Brush the bottom and sides of the crust with egg wash after prebaking, then reheat at 400° for 4 minutes to set the glaze. This forms a seal between the crust and the filling, ensuring that the crust remains crispy and golden after adding the filling.
Why is my bottom pie crust always soggy?
The bottom crust will be sticky if it does not set before the filling soaks in. A metal pie pan placed on a hot surface will quickly set the bottom crust; once baked, the liquids from the filling above will not seep in, resulting in no soggy bottom.
How do you avoid a soggy bottom?
Blind-bake your base before adding a filling to help firm it up and prevent liquid from soaking into it. Prick the bottom with a fork to let steam to escape, then cover with foil or parchment and weight with ceramic baking beans, uncooked rice, or white sugar. Then bake for 15 minutes at 220°C (425°F).
Does egg wash prevent soggy pie crust?
Brushing the bottom pie crust with an egg white wash before filling is one of my favorite cooking tips. This prevents the contents from penetrating the crust and causing a mushy bottom. At all costs, I avoid wet bottoms. The combination of egg white and water is also ideal for sealing edges, such as when preparing a pie.
Should I bake the bottom pie crust first?
However, the one definite technique to ensure that your pie’s crust is golden brown, crisp, and tasty – just as enticing as the filling — is to prebake it. That’s correct: bake the bottom crust first, then add the filling.
How do you keep crust crispy?
crispy goodies, and then complete the process by drying them off as well.A lengthy, slow cool helps to keep everything sharp. And your oven can do it all: Bake your favorite crisp first.
Why do you put foil around pie crust?
Many internet sites advocate crimping many strips of aluminum foil around the outside edge of your pie crust before baking it to prevent the crust from burning while the filling cooks.
What happens if you don’t chill pie crust before baking?
Non-chilled crust is more crumbly and less smooth, making it more difficult to roll out and less finished. It will brown faster, and the finished result will be harder, heavier, and more doughy – none of which are negative things. It will most likely have a stronger butter taste.
How long do you blind bake a pie crust?
Place the pan on a baking sheet upside down, with the empty pan on the bottom. In a 375°F oven, bake for 20 minutes. Gravity assures that when your crust slides “down” the pan’s side, it’s really sliding up! Take the crust out of the oven.