Things bakers know: To avoid a soggy bottom, bake your pies like pizza (2024)
Please don’t panic about pie. Pie should be a source of joy, comfort, and camaraderie— not stress.
But it’s hard not to worry. We’ve all seen the Paul Hollywood squint as he looms over bakers on TV, prodding and pointing out “soggy bottoms.” While it’s entertaining to watch from the couch, that image isn't helpful to have in your head when you’re in the kitchen. So how do you avoid the dreaded soggy bottom once and for all? It’s easier than it seems.
Comin’ in hot
When it comes to pie, there are some basic moves that take you from an OK pie to a forkful of sigh. It’s particularly important to heat things up; specifically, bake your pie on a preheated pizza stone or baking steel.
Why? Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn’t set before the filling soaks in, it’s going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won’t soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don’t transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)
Parbaking your crust on a preheated surface is another way to avoid a gummy bottom crust, as it helps the crust set before shrinking.
Line the pan with foil and weights (I use sugar; check out this previous post about toasted sugar for details) and bake on the hot stone or steel for 10 minutes to help the dough set before filling.You won’t be cooking the crust all the way, just giving the proteins a chance to set. PJ Hamel has more about that in her blog post on prebaking pie crust.
Don’t have a pizza stone? Put your biggest cast-iron skillet on a rack in the lower third of the oven when you preheat it. If it will lie flat upside down, do that. Put a half-sheet panunderneath the rack with the cast iron on it to catch drips. Plop your pie pan right in (or on) the hot cast iron pan to bake.
Photography and food styling by Liz Neily
Be thick about it
Of course, there are additional steps you can take for a crispier crust on the bottom. For instance, try precooking a particularly juicy filling. In addition, using the correct amount of thickener (check out our Pie Thickener Chart) keeps more of the filling’s juice away from the dough, giving it a better chance of cooking properly. Instant ClearJel is especially great for this because you can see the consistency of the filling before it goes into the pie.
The right moves now mean perfect pie later
Everything is easy once you know. Set yourself up for a deliciously crispy pastry under all that yummy filling by treating your pie a little more like pizza.
Got your own tips? Tell us about your pie prowess in the comments, below.
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.
And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.
Egg white + water. This is the egg wash I use most often in my kitchen. One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom.
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
Not only is it great for bread, pizza, and pitas, but baking your pies on a stone also helps prevent soggy bottoms. The consistent heat from the stone coupled with the conductivity of a metal pan helps ensure your pies are fully cooked and evenly browned on the bottom.
Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans.
A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)
After adding the dough to the pie plate, he sprinkles another heaping teaspoon of crumbs on top of the dough before adding the filling. These crumbs act as a second moisture, absorbing every last bit of moisture from the crust. Say it with us: crisp, golden and perfectly flaky crust.
1. Use a pie crust protector. Prior to the baking process, cover the edges of the pie crust with a piece of aluminum foil or a silicone pie crust shield. A pie crust protector will deflect heat from the crust.
While the crust is chilling, preheat oven to 375°F (190°C). Fill with weights: Line the chilled pie crust with parchment paper. Bake: Bake until the edges of the crust are starting to brown and appear set, about 15–16 minutes.
That's right; All you have to do is pop your too-wet dough in the fridge and let it chill for a few hours. At that point, your pastry should be good to go — or, at least, better than it was.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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