What dry ingredient can I use as a barrier between savory tomato pie filing and crust to avoid a soggy bottom? Thanks so much!
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Nancy is a trusted home cook.
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:
This is a great idea-going to try it and let you know :)
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.
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...
Lisa Goldberg - so glad this worked for you! Nancy
No butter, no oil -- just one magical ingredient.
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