I am slowly getting better at pie baking, after struggling with some basic skills. I think I am finally getting the hang of blind baking a pie crust, which is the technique to pre-bake a crust so that it is browned and properly cooked when the fillings are added.
Here’s the techniques that I have found to be helpful in avoiding the dreaded “soggy bottom.”
Freezing the crust for at least an hour helps it to retain it’s shape when its in the oven.
Docking refers to poking holds in the crust before putting it in the oven. This helps prevent the crust from puffing up and ruining the shape.
Weigh It Down
Weighing down your crust prior to putting it in the oven helps it to hold its shape while baking. I use parchment paper and about 1 pound of dry beans.
Bake It Thrice
I give it an initial bake at 400 degrees for about 10-12 minutes until the edges just start to look golden.
Remove from oven and remove the parchment and beans. Then bake again for 6-8 minutes if you are going to cook it again with a filling. Bake for 15 minutes till its nicely browned if you are using it for a refrigerator pie or a cream pie.
To prevent a soggy base, you can bake it a third time with an egg wash (1 egg + 1 tbsp water) for about 3 minutes until dry and shiny.