🔕 🔔

My Basket ()

All questions

Pie Crusts

Every year, when I make pumpkin pie, my crust is SOGGY before we get through 1/2 of the pie. WHY? How can I correct that problem?

asked by Terri W. over 4 years ago
3 answers 989 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 4 years ago

Do you pre-bake (ie "blind bake)the crust before filling it and baking it. It sounds like the crust may not be baked through.

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

Try 1) blind baking the crust for 10 minutes or so before adding the filling and 2) warming the filling to about 130 F before adding it to the blind-baked crust. That way, the wet filling spends less time in contact with the crust before it fully cooks and sets.
This recipe uses the same idea, but it works with any filling: http://food52.com/recipes...
Alternatively, you could eat the pie faster! A certain amount of sogginess WILL happen over time; not much you can do about that.

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

With any pie/tart crust if I feel there may be possible sogginess, I brush the shell with a mixture of egg white, sugar & water. I do this twice whilst blind baking and it produces a slightly crisp shell that holds up beautifully with any juicy or damp filling.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.