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soggy puff pastry crust

What dry ingredient can I use as a barrier between savory tomato pie filing and crust to avoid a soggy bottom? Thanks so much!

asked by lisa goldberg 9 days ago

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5 answers 304 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 9 days ago

No ingredient but air...reverse the dish. Put the savory tomato pie filling in to individual oven-proof dishes (cocotte, porcelain souffle dish etc) and top with a round of puff pastry. Then, bake. Like soup with a puff pastry cap.
To eat, your spoon cuts through the warm crisp pastry & adds a bit of the filling.
See this soup recipe for technique:
http://allrecipes.com/recipe...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 days ago

This is a great idea-going to try it and let you know :)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 days ago

I wonder if you could use an egg white and blind bake or maybe crushed crackers? I'm really just wondering out loud...I've never tried it.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 8 days ago

Update: Upside down savory tomato pie-AMAZING. Then I got motivated and made a pecan toffee pie and a cherry lime pie and I used crushed shortbread fingers to separate the crust/filling-DELICIOUS, buttery crispy bottom. Will be doing this in the future. Goodbye, soggy bottom pie...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 8 days ago

Lisa Goldberg - so glad this worked for you! Nancy

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