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Foods -- General

How do you prevent a soggy piecrust?

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There isn't a foolproof method to prevent soggy piecrusts especially with fruit and custard pie filling. Here are some suggestions: - Reduce the amount of water when making the dough to make a slightly dryer crust. - After the dough is in the pie plate, chill thoroughly before adding the filling. - Warm the pie filling slightly before pouring into the crust so it will thicken faster when cooked. - Bake pie immediately after filling. - Coat the crust with melted butter before filling. - Bake pie at hot oven temperature (450 degrees F.) for the first 15 minutes of baking. An unbaked crumb crust should be chilled before filling. A baked crumb crust should not be allowed to cool before filling.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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