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Soggy Crusts

Is there any way to prevent a crust (for a quiche, say, or a pie) from getting soggy other than the old egg yolk trick? That works well enough but I wonder if I'm missing out on a great trick. Of course, after long enough, even the sturdiest crust gets soft, but I'm looking for the best way to allay that.

asked by petitbleu about 4 years ago
5 answers 1164 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I bake the crust blind and then use egg white on the base,

B8f19483 b6dd 4ee8 b288 d1e5d79af410  face
added about 4 years ago

For savory quiche, I bake the crust blind and for the last few minutes I remove it and brush Dijon mustard on it and return it to the oven for the last 5-7 mins. Works for me, plus it adds terrific flavor

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 4 years ago

Do you mean it gets soggy right away, or after a few days of storage?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added about 4 years ago

In addition to the helpful suggestions above, if you are not baking in a convection oven, be sure to bake your pie in the lower third of your oven.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 4 years ago

All of the above. Also look into "Vodka Pie Crust" ..replacing some of the water with vodka, and putting that in the freezer to use for the crust. The Vodka does two things, it lowers the temp in the water at which ice forms (which is bad for crusts)...and doesn't create glutens to make a tough crust. Vodka doesn't bring any taste to the crust and there's no Alcohol flavor for the Amt used as it bakes off. IMHO I think all crusts should be 'blind baked' before adding wet filling.