How do I prevent my piecrusts from going soggy? Thanks,
The perfect way to prevent the piecrust from becoming soggy is to blind bake it, a term that originated in England. It means baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it is lined with foil or parchment paper, then filled with dried beans, rice, or metal or ceramic pie weights made just for this purpose. The foil or the parchment paper and weights should be removed a few minutes before the baking time is over to allow the crust to brown evenly.
This method is good for pies that have custard bases, which tend to make the crust soggy, such as pumpkin pie, sweet potato pie and quiche, and for pies for which the filling is made or cooked separately, such as banana cream pie and chocolate cream pie.
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