How To Keep Pie Crust From Soggy Food
SKY-HIGH STRAWBERRY PIE
This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste. I've had many requests to bring it to gatherings. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.
Nutrition Facts : Calories 350 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 4g fiber), Protein 3g protein.
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HOW TO KEEP PIE CRUST FROM GETTING SOGGY (11 TRICKS TO …
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- Using Less Water in the Dough. The moister your dough is, the more likely the pie is to get soggy when baked with a fruit filling. Follow your recipe, but never add all the water at once.
- Blind Bake. The best way to prevent soggy crust is by blind baking the crust before baking it with the fruit filling. To blind bake, line the pie plate with the pie dough and then place pie weights on top to stop the crust from rising up and bubbling or shrinking.
- Toss Fruit with Sugar. One of the reasons that fruit pies have a soggy bottom is from the moisture of the fruit. A good way to reduce the amount of fruit juices in the filling is to toss the fruit with sugar, letting sit in a bowl for about 30 minutes.
- Make a Thicker Bottom Crust. When rolling out the dough, make the bottom a little thicker than the sides of the pie – press left over pieces of dough into the bottom of the pan to add even more thickness.
- Use Dried Breadcrumbs. You can add a barrier between the crust and fruit by adding another layer in between. You can sprinkle other ingredients on top of the crust, so long as they’re not going to change the taste of the pie.
- Use a Beaten Egg to Seal. Sealing the crust keeps it nice and crisp. After blind baking, beat a whole egg or just the egg white – then brush the baked crust and return to the oven for another 2 to 3 minutes to set the egg.
- Use Heavy Pie Dishes. The type of pie dish you use can make a difference between a soggy pie and one that is crispy. Heavy, black pie tins are better for fruit pies than pans that are shiny and light.
- Add Slits to Double Crust Fruit Pies. If you’re making a pie with a double crust, cut a few slits into the top crust so that some of the steam can be released.
- Bake on Preheated Baking Sheet. When you’re ready to preheat the oven, place a baking sheet on the middle or lower rack so that it heats as well. When the oven is preheated, place the pie dish right onto the hot baking sheet.
- Bake on Lower Rack. Another solution that works well for me is baking on the lower rack in the oven. This allows oven heat to bake the bottom of the crust to a nice crisp.
HOW TO PREVENT SOGGY PIE CRUST | KITCHN
From thekitchn.com
- Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
- Brush With Egg. Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
- Brush With Chocolate. Along the same vein as brushing unbaked crust with egg to make a moisture barrier is the tasty method of brushing blind-baked crust with chocolate to make things even crispier.
- Bake on a Hot Baking Sheet. Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up.
- Keep Moisture Out. One of the easiest ways to prevent a soggy pie crust is to keep the moisture out in the first place. Toss your fruit with sugar, let it sit for awhile so the juices start to come out, then strain out those juices.
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