Pie Baking TIPS or How to Prevent a Soggy Bottom Pie
Allow all fillings to cool before adding. Hot and even warm fillings will create steam and moisture that will have nowhere to go but into the pastry. The pastry will reward you with sogginess. Only add cold fillings when making filled pastries.
Aim to place your pastry or pie in the lower third of the oven. The idea behind this is to provide adequate time for base cooking without over-browning the top. Alternately, add aluminum foil to the top to prevent fast browning while the base cooks thoroughly.
Alternative Coating for Fruit Tarts is to use melted chocolate, either milk, dark, or white; depending on the desired taste or look. White chocolate adds little taste, but makes a good sealant.
Slightly beaten egg white can be brushed on the surface of the pastry to act as a "sealant". Prick the base of the pie/pastry/quiche base and brush the egg white over it. Allow it to harden prior to adding the filling.
Another idea to "coat" the pastry is suggested by The Cool Cook, who coats "the bottom and sides with a thin layer of melted apricot jam (jelly in the US) and allow[s] this to set before adding the fruit."
Glass based dishes or dull dishes are considered to be best for making pies.
Diana's Desserts recommends "setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts."
Always stick to the measurements provided in recipes; they mean it. Deviate and you will pay a price unless you really know what you are doing.
Allow all fillings to cool before adding. Hot and even warm fillings will create steam and moisture that will have nowhere to go but into the pastry. The pastry will reward you with sogginess. Only add cold fillings when making filled pastries.
Aim to place your pastry or pie in the lower third of the oven. The idea behind this is to provide adequate time for base cooking without over-browning the top. Alternately, add aluminum foil to the top to prevent fast browning while the base cooks thoroughly.
Alternative Coating for Fruit Tarts is to use melted chocolate, either milk, dark, or white; depending on the desired taste or look. White chocolate adds little taste, but makes a good sealant.
Slightly beaten egg white can be brushed on the surface of the pastry to act as a "sealant". Prick the base of the pie/pastry/quiche base and brush the egg white over it. Allow it to harden prior to adding the filling.
Another idea to "coat" the pastry is suggested by The Cool Cook, who coats "the bottom and sides with a thin layer of melted apricot jam (jelly in the US) and allow[s] this to set before adding the fruit."
Glass based dishes or dull dishes are considered to be best for making pies.
Diana's Desserts recommends "setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts."
Always stick to the measurements provided in recipes; they mean it. Deviate and you will pay a price unless you really know what you are doing.