How to Prevent Soggy Fruit Pie Crusts

Written by daniel alden
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How to Prevent Soggy Fruit Pie Crusts
Fruit-filled pies need special attention to prevent a soggy crust. (homemade cherry pie image by Leticia Wilson from Fotolia.com)

Fruit-filled pies have the reputation of creating a soggy, unattractive crust. Pie dough naturally absorbs liquid, but liquid is necessary for a tender crust. As a result, cooks seek a happy medium. Pre-made frozen pies serve as a solution for some, as they are easy to prepare and the longer cooking time lessens moisture. Individuals who want to make a pie crust from scratch can also successfully avoid the dreaded soggy crust by taking simple precautions.

Skill level:
Moderate

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Things you need

  • Glass pie plate/pan
  • Fruit pie recipe of your choice

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Instructions

  1. 1

    Use cold ingredients. Do not make your pie crust with room-temperature butter or lard. Chill and sift your flour to prevent a tough crust. Add cold water to dry ingredients gradually.

  2. 2

    Mix dough by hand. A perfect pie dough barely adheres together and has small cracks when pinched.

  3. 3

    Cook your pie crust using an ungreased glass pan. After placing the bottom crust into the pan, flute the edges or press with a fork. For fruit pies with a double crust, cut small slits in the top crust to vent.

  4. 4

    Dust bottom and sides with equal parts sugar and flour. An alternative is to brush a well-beaten egg white or melted butter onto the unbaked crust. Do not glaze the top crust or it will trap moisture.

  5. 5

    Refrigerate crust for 15 to 20 minutes. Add fruit filling thickened with cornstarch, flour or the commercial product of your choice.

  6. 6

    Bake the pie in the lower third of your oven according to your recipe. For double-crust pies, author Rose Levy Beranbaun recommends baking for an hour at 190 degrees C (87.8 degrees C C) directly on the oven floor, then moving the pie to a higher rack.

  7. 7

    Let cool completely before serving.

Tips and warnings

  • If your pie pan has a shiny surface, bake the crust longer.
  • Avoid pans with holes.
  • Do not use pie dough warmer than 15.6 degrees C (approximately -8.89 degrees C C).
  • Do not overwork the dough.
  • Recipes vary. Monitor your pie's progress and do not leave it baking unattended.

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