How to prevent a soggy bottom pie crust
- Use the right pie dish: Ceramic and metal pie pans are best because they transfer heat well and evenly, producing an even golden brown bottom. Glass pie pan are notorious for being bad heat conductors and producing under-baked bottom pie crusts.
- Wait to add your filling: Once you mix fruit and sugar, it will start releasing liquid and too much liquid causes soggy crusts. Preheat the oven, place the bottom crust in the pan, and have the top crust rolled out and standing by, and only then combine your filling. And then quickly finish your pie.
- Par-bake the crust: If you have a single-crust pie, consider partially baking the crust before adding the filling to ensure it’s cooked all the way through.
- Bake on a hot sheet pan or baker’s stone: Let it preheat along with your oven. When ready to bake your pie, set it directly on the hot sheet pan. This will help the bottom crust cook and brown more quickly.
