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How do you prevent the bottom crust of a pie from becoming soggy?

Here are several tips that may help:

  • use a somewhat drier dough than usual
  • coat the unbaked bottom crust with egg white and partially bake it before pouring the filling in
  • chill dough for 1 hour before adding the filling
  • partially or completely thicken fillings (fruit or cream) before pouring into crust
  • use a tested recipe
  • bake the pie in a preheated oven as soon as it is filled
  • bake in a hot oven (450 degrees F) for the first 15 minutes



Barbara Willenberg, Associate State Nutrition Specialist, Nutritional Sciences, University of Missouri-Columbia









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Last update: Thursday, December 04, 2008



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