Have you ever made a pie that looked so good on the way into the oven, even better on the way out of the oven, and then when you slice into it found that the crust was soggy? Or, fruit pies that slice up as a sloppy mess because the bottom crust became soggy as it sat out?
There are several tricks you can try to prevent soggy crusts:
>> Choose a glass pie plate or metal pie plate with a dull finish. If your pie pan is shiny, you might need to bake the crust a little while long for more browning.
>> For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts.
>> Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn't get overly browned.
>> For pie crusts that must be baked prior to filling, brush beaten egg white or whole egg onto the sides and bottom of pie shells (for single-crust pies). First, place the pastry in a pie plate and prick the bottom and sides with a fork to prevent it from bubbling as it bakes. Next line the pie shell with a double thickness of heavy-duty aluminum foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until dry and crisp. Finally, brush the bottom and sides of the crust with egg, then reheat at 400° for 4 minutes to set the glaze. Add filling.