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Preventing Soggy Pie Crust

Enjoying the perfect piece of pie is always the goal. This guide is about preventing soggy pie crust.

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A piece of apple pie with crispy crust.
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April 29, 2008 Flag

To prevent crust from becoming soggy with cream pie, sprinkle crust with powered sugar.

August 9, 2009 Flag
0 found this helpful

I just took a homemade baked apple pie from the freezer. After cutting it I see that the bottom crust is soggy, as if not baked enough. It was thoroughly baked. How can I keep this from happening again? Especially when I want to do more fruit pies? Thanks for the help.

By Joan from Girard, PA

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August 11, 20090 found this helpful

Try putting butter on the bottom crust before filling it. I find that helps. It makes a barrier for the liquid.

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August 11, 20090 found this helpful

I have 2 apple trees, 2 cherry trees, and 4 pecan trees. Every year I bake/freeze apple or cherry pie. I prefer to save my pecans and crack as needed to bake pecan pie, because I think that freezing an already baked pecan pie gives it a taste that just isn't as good as fresh.

Back to your question. I never have soggy bottom pies when I thaw them out for serving. I think this is because I don't make a fresh apple pie--I cook my filling first & add it to my homemade pie shell while it is still boiling hot (the trick is to not add as much of the thickened juices as usual--just enough to make the pie not seem dry), then top with my top crust, cut the vents, and bake as usual. After cooling completely, I freeze it without wrapping. Once frozen solid I wrap the whole thing in heavy duty aluminum foil; label, date & put it back in the freezer.

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August 11, 20090 found this helpful

When I take the pie from the freezer I put it in a 350 oven and bake it until it is thawed and is nice and brown. Let it cool and the crust was always good.

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August 12, 20090 found this helpful

Beat an egg and use a brush to brush the crust before you add the filling. You can do this on the bottom crust and top crust.

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