Frequent question: Should I bake the bottom pie crust first?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

What happens if you don’t bake the pie crust first?

Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you’ll wind up with an all-around goopy bite. Other items that include a pastry crust, like galettes, don’t always need to be pre-baked.

Why is the bottom of my pastry soggy?

The gluten in the flour gives pastry its texture, while fat offers flavour. If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry.

How do you keep the bottom crust of pumpkin pie from getting soggy?

Keeping the crust crisp is the biggest challenge when making a pumpkin pie. Too often the crust is soggy. Two things work against you: Pouring liquid filling onto unbaked pie dough almost guarantees a soggy bottom; over-baking the custard filling causes the proteins in the milk and eggs to denature and exude water.

Do you cook apples before putting them in a pie?

Fresh Apples



Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.

How long do you blind bake pastry for?

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

Can you leave a baked pie crust out overnight?

Note: You can blind bake a crust up to three days ahead of time. Simply allow the crust to cool and then wrap with plastic wrap to keep it fresh. Store on your counter until you are ready to fill and serve.

Should a pie have a top and bottom?

According to Oxford English Dictionaries, a pie is defined as “a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.” Merriam-Webster concurs with its first definition—”a meat dish baked with biscuit or pastry crust”—but its second definition provides the most leeway for Berry to, …

Why is it important to chill the pastry in the fridge?

Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.