Avoiding soggy pie crusts
Submitted by:
Raydene
From:
United States of America
Question:
When making a lemon cream pie with a blind crust is there a trick to keeping the crust from getting soggy after the first day. I blind bake it until the crust is golden brown. Thank you Raydene
Answer:
Hello Raydene,
There is a little trick to help seal the pie crust, you can brush with a little beaten egg or just the egg white towards the end of baking to create a moisture barrier. Once the crust has baked for about ten minutes without the lining and weights (the second stage of blind baking) remove the crust from the oven brush the inside evenly with egg glaze. Return to the oven for a further 2-3 minutes to cook the glaze. Then allow to cool as normal. A whole egg glaze will give more color than egg white only glaze, the choice is up to you.
Another option is to brush the inside of the cooked pie crust with chocolate - either white or dark. This again forms a waterproof barrier but has more a flavor impact to the dish and is obviously only suitable in sweet applications. You should brush a thin layer of melted chocolate over the inside of the case just after it is removed from the oven and whilst it is still warm.
Good luck with your next cream pie.
Gilla
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