Pie crust breakthrough: No more soggy bottoms with this tweak

I was always upset with my pie crusts coming out wet on the bottom, even after blind baking. It made the whole dessert feel heavy and not right. I tried everything from more flour to longer bake times, but nothing fixed it for good. Then, I read about par-baking the crust with weights, but I found that wasn't enough. So, I started putting my pie dish on a hot baking sheet right when the oven preheats. This extra heat from below cooks the crust faster and stops sogginess. Now, my fruit pies have a crisp base each time, and it's a game changer. Give it a shot if you have the same issue.

3 comments

3 Comments

shanem3712h ago

My buddy tried your hot baking sheet trick and his peach pie finally crisped up.

the_cora11h ago

Brushing the crust with melted butter first made all the difference.

the_emma11h ago

My aunt swore by putting an ice cube in the pie box while it baked... said it kept everything steamy. It just made a huge mess in her oven one Thanksgiving. We still bring it up every year when she starts giving kitchen advice.