Most times when I make a lemon or coconut pie with a meringue top, the crust ends up wet and soggy????
2007-03-24 04:37:35 · 6 answers · asked by Anne T 1 in Food & Drink ➔ Cooking & Recipes
Prick the bottom of the crust gently with a fork, then brush the bottom crust with egg whites, prebake and allow to cool completely before adding anything to it!
Pricking allows steam to escape when baking. The egg white creates a protective layer between the filling and the crust. Prebaking allows it crisp completely. Cooling it allows the liquid to be reabsorbed and not form as condensation at the bottom.
Good luck!!
2007-03-24 04:44:32 · answer #1 · answered by lhtracey 3 · 0⤊ 0⤋
I agree with everyone that you should prebake your crust but you also want to make sure your crust will contain the moist filling.
Before you pre-bake your crust you may prick it with a fork, which works sometimes but buckles sometimes as well. If you do this you need to brush it with an egg white, or egg yolk (if you desire a darker crust) before you bake to help contain the filling.
You may find the following method an alternative to using the brushed egg. This method makes the crust moisture proof without the threat of the filling sticking to the pie pan.
Line the top of your unbaked crust with aluminum foil then place pebbles (I use aquarium gravel) on top of the aluminum foil around the bottom of the crust. Use enough pebbles to weight down the crust. Use enough aluminum foil to cover the outer rim of the dough to keep it from burning. Bake the crust at 425 degrees for 15 minutes, remove aluminum foil and pebbles and bake another 5 to 10 minutes until crust is golden.
Let crust cool completely then fill it.
2007-03-24 05:41:53 · answer #2 · answered by Grace 4 · 0⤊ 0⤋
Make sure the crust is completely baked and cooled before adding the filling. Properly whipped egg whites [meringue] will reduce the sogginess too.
2007-03-24 04:48:26 · answer #3 · answered by Tom ツ 7 · 0⤊ 0⤋
Try brushing the crust with a small amount of vegetable oil or butter before filling and baking. This should create a thin "barrier" which will help keep the crust dry for longer. Good luck!
2016-03-29 02:14:13 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Prebake the pie crust. Any decent Baking cookbook will show you how.Or use some of the recipe websites.
2007-03-24 04:41:50 · answer #5 · answered by Your Teeth or Mine? 5 · 0⤊ 0⤋
make sure you bake the crust and it has to cool COMPLETLY before adding any filling, even if you are adding a meringue topping.
2007-03-24 04:42:05 · answer #6 · answered by kibby 2 · 0⤊ 0⤋