TIL a trick for keeping pie crusts from getting soggy from a baker in Asheville

I was at a small bakery there and saw them brush the bottom crust with a thin layer of egg white before adding the filling. Has anyone tried this with a custard pie like pumpkin?

3 comments

3 Comments

allen.cole2mo ago

Ugh, tell me about it. My last pumpkin pie was a total mess, the bottom was just a wet sponge. I'm definitely trying that egg white trick next time.

riverhill2mo ago

Oh man, I've totally had that soggy crust problem.

taylor_fox1mo ago

Yeah @riverhill, that soggy bottom is the worst! I read a baking blog that said to pre-bake the crust with pie weights first, like for a solid 15 minutes. Then you add the wet filling. It lets the crust get a head start on staying crisp.