Novice mistake: how do I dry out a soggy crust?
I've never baked pie before, so I made a novice mistake:
After the pie finished baking (the crust was flaky and perfect!), I placed it covered in the fridge before it finished cooling. This morning, I took the pie out and the crust was completely soggy! Is it possible to dry out the crust somehow so it's close to as flaky as it was the night before? I think I may return it to the oven at 175?F and try to dry it out like meringue. Any suggestions?
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4 Comments
Another trick that you may want to try that I have used with great success: Crack an egg directly in your pie crust, , prior to adding the filling. Swirl it around until the bottom is coated and tip the remainder into a bowl. Then add your filling to the shell. This egg coating acts as a barrier to prevent your filling from getting the bottom soggy. Use the remaining egg as a wash for the top crust. Hope that helps!