Want to avoid a soggy bottom, but also want to be able to crimp it nicely. Would love advice!
Sarah is Food52's senior staff writer & stylist.
Yes! We actually posted an article about this just recently: https://food52.com/blog...
And this recipe (https://food52.com/recipes...), which is one of my personal favorites, uses that same technique.
Rose is author of 10 books including The Baking Bible. Her blog realbakingwithrose.com has created an international baking community.
some people do this but it compromises the border when attaching the top crust. i'd prefer to preheat a baking stone for 45 minutes and/or bake on the lowest shelf in the oven.
Brilliant, thanks all!
Samantha is Food52's Partnerships Editor.
Hi! I'd say a resounding yes! Our resident pie expert Erin McDowell has lots of tips on the technique (here: https://food52.com/blog...) as well as other ways to rid yourself of soggy pie bottoms. Nobody wants those!
You could but you really shouldn't need to. Aside from the standard measures (which I've always found quite sufficient) there was an article here recently about using almond paste to seal a bottom which you might look into. And maybe stay away from Honeycrisp apples, which have more moisture than most- they're awfully sweet for a pie anyway.
Please enter a valid email address.
Well played. You deserve a cookie.
Rachel Khong judges Victuals and Koreatown
Piglet Day 2! Read the Cookbook Review
Smoky Pasta Alla Vodka
Shop the Piglet Tournament Cookbooks
The West Elm Couch from Hell
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)