Soggy Pot Pie Crusts--How to Avoid
Jan 05, 2006 | From the kitchen of Rose
CINDY QUESTION
Feedback: Would you tell me if there is something to do to prepare a pie crust before baking a pot pie or juicy fruit pie to ensure the crust doesn't remain "doughy"?
ROSE REPLY
i only use a top crust for that very reason!
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Rose
01/11/2007 09:43 PM
yes--it's also in my pastry bible. and egg white also works wonderfully on prebaked crust.
REPLY
Lloyd
01/11/2007 07:32 PM
A trick I read somewhere on the internet that works well for me is to baste the uncooked shell with egg white before adding the wet ingredients. It has worked well for me on pumpkin and apple pies.
REPLY
Mary
01/08/2007 10:22 PM
Soggy pie crust I always put my bottom crust in the oven at 375 or 400 and bake until the bottom crust is baked. Apple pie has extra juice so by pre-baking the crust the bottom does not get soggy. In a mixing bowl slice you apples and add sugar, cinnamon,and flour.
Then put the mixture in the pre-baked pie crust and dot with butter and cover with the top crust (that has not been pre-baked) take a knife and make slits on the top pie crust. Then put on a cookie sheet and bake one hour at 375 or 400 until juices over flow that gives the juice mixture a thicker look then the pie is done.
Good Luck this works for me!
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