When making fruit pies,how do you prevent the bottom crust from coming out soggy ?

Answer 1

Prebake the crust:10 minutes in 400 oven Fill with dry beans (save to use again and again they are now only suitable for this procedure) and bake - the beans keep the shell tight against the pan, now remove - and set beans aside- cool slightly add filling and top crust bake as per recipe. Your lower crust will now have a much more professional finish.

Answer 2

First be certain that the subject isn't in the way you're cooling your pie. to maintain the pastry from getting soggy, verify you cool the pie on a twine rack. this might save the pie extra desirable so as that air can bypass around the backside. i comprehend it incredibly is tempting to diminish right into a pie suited from the oven. yet do no longer. If the pie is decrease whilst warm, you injury the backside crust and it will take up the nice and comfortable fruit juices and get soggy. If that may not the subject then try those techniques. Bake the pie on a decrease rack on your oven. this might focus warmth on the backside of the pie and help the crust crisp. Use a glass pie plate. Glass pie plates provide the flakiest effects and bring a extra calmly browned crust. partly pre bake your pie crust in the past including the filling. Brush the backside crust with corn syrup in the past filling. This works like a seal and could save the crust from absorbing the filling. If the recipe demands including the filling whilst it incredibly is warm, verify you upload it warm, do no longer permit it cool in the past you upload it to the crust. wish this enables and happy baking.

Answer 3

I do what they call "blind bake". Place pie crust in pan and place a sheet of wax paper over it. Pour some dry rice or beans on top of the paper to keep the crust from getting bubbles. Bake in 425 oven for about 20 minutes.
Carefully remove the rice/beans and paper. Prick bottom of crust with fork and return to oven for about 5 minutes. Watch so it does not get too brown.

Answer 4

You can blind bake your crust, other answers already gave you directions for this.
Another trick my grandma uses when she's baking pies (especially berry pies since they seem to produce even more juice than other fruits!) is to toss the berries in 1 or 2 tablespoons of cornstarch before adding them to the pie crust. This way the juice turns into a nice thick saucy filling, rather than just liquid running all over the place.
*Fruit pie filling recipes should never contain any added liquid!!*

Answer 5

I think my mother used to prick the bottom crust with a fork to prevent that. Also, your pie should not be swimming in juices. So cut down on the liquid and just go with the fresh fruit w/o adding any liquid.

Answer 6

Prebake as suggested by some of the other answerers, but first brush the crust with egg white.

Answer 7

Pre-bake your crust

Answer 8

hi...you could try what they do in the apple pie bar recipe which is sprinkle a thin layer of crushed corn flakes on the bottom crust.
Happy Holidays!

Answer 9

blind bake the pie crust

Answer 10

Make it easier on yourself and buy a premade crust. It takes less time, and you don't have to worry about that. :)