Prevent a Soggy Bottom Pie Crust with These Pro Tips (2024)

Pies—whether fruit-filled, pecan or pumpkin, or chocolate cream—hold a special place on the holiday dessert table, as well as in the American kitchen. But it is so disappointing to cut into that beautiful pie you made only to discover the bottom crust is soggy.

You are not alone—many people have trouble with the bottom of a pie crust turning soft and damp. Luckily, there are a few simple tricks you can use to prevent this, including placing the pie in the proper part of the oven and creating a barrier between filling and crust. Read on for seven expert tips on keeping your pie crust crispy and never have another soggy bottom again.

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Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

To keep the crust from bubbling up when you blind bake it, line the crust with a piece of parchment paper and then weigh it down with pie weights, uncooked beans, or uncooked rice, before placing in the oven.

After baking the crust with the pie weights, you'll remove them and continue to bake the crust a few more minutes, until the bottom of the crust is dry.

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Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Often, during the last stage of blind baking you remove the pie weights and parchment paper and brush the crust with egg wash before returning it to the oven for a few more minutes. During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

Prevent a Soggy Bottom Pie Crust with These Pro Tips (4)

Put the Pie on a Hot Cookie Sheet

Putting a pie that is ready for the oven on a hot baking sheet helps the crust get a jump-start on cooking so the dough will become impermeable to the liquid in the pie filling. As pie crust heats up, the butter in the crust melts and the water in the butter turns to steam, creating the flaky layers we know and love.

Before you start assembling the pie, put a cookie sheet in the oven and preheat it at whatever temperature you plan to bake the pie. When the pie is assembled, remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) and set the pie on it. Then bake as usual. You can also use a preheated pizza stone or baking steel instead of a baking sheet.

One caveat: if you're using a glass pie pan, do not use this method. Placing glass Pyrex onto a hot surface can cause the glass to crack.

Prevent a Soggy Bottom Pie Crust with These Pro Tips (5)

Make a Thicker Crust

For double crust pies, the bottom crust has to be sturdier than the top crust, so a little extra added heft is a good idea. Roll the bottom crust slightly thicker than the top crust, which should prevent the filling's moisture from seeping through the entire layer of dough.

Add a Layer

You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie—or that will improve the flavor of the pie. Sprinkle dried breadcrumbs orcrushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

For pies with blind baked crusts, you can paint a thin layer of melted chocolate on the bottom crust and let it harden before adding the filling. Just make sure the flavor of the filling is complementary to chocolate.

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Consider a Metal Pie Pan

If you've tried all these tips and still have a soggy bottom on your pie crust, consider switching to a metal pie pan if you're not already using one. Metal conducts heat better than glass or ceramic, so it makes for a crispier crust—especially if you pair it with a preheated baking sheet as suggested above.

Prevent a Soggy Bottom Pie Crust with These Pro Tips (2024)


Prevent a Soggy Bottom Pie Crust with These Pro Tips? ›

Blind Bake the Crust

Should I egg wash the bottom pie crust? ›

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. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What might cause a crust with a soggy bottom? ›

The gluten in the flour gives pastry its texture, while fat offers flavour. If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry.

How do I keep my bottom crust crispy? ›

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. Then bake at 220°C (425°F) for 15 minutes.

Should you poke holes in the bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Do you grease the bottom of a pie crust? ›

Pie and tart doughs have so much butter in them that they almost self-grease as they bake. The butter melts and turns into steam and browns the bottoms making them crispy. If you add more grease into that situation, the texture of your pie crust may change in the oven. So you definitely don't want to overdo it.

What is commonly used to seal the top and bottom crusts of a pie together? ›

Egg wash is commonly used to seal the top and bottom piecrusts together and provide a brown shiny finish.

Should I fork the bottom of my pie crust? ›

To fully prebake the crust, prick the bottom all over with a fork to prevent bubbles.

How do you seal a 2 crust pie edge Why is the seal so important? ›

Trim the excess dough from the top and bottom layers and seal the crusts together by pressing the dough with the tines of a fork or flute the edges together using your fingertips. The final step for a double-crust pie is to brush the dough with egg wash for a deep golden color and shine.

How do I stop the bottom of my pie being soggy? ›

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.

How long do you blind bake the bottom of a pie for? ›

Bake: For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, 45-50 minutes. For a pie that will need no further baking, like a chocolate cream pie, bake the crust until it's evenly browned and crisp-looking, 60 to 75 minutes.

What if I forgot to egg wash my pie crust? ›

If you've baked your pie without an egg wash, it's not the end of the world. Your pie will taste the same. The egg wash is just the finishing touch and will break out all the oohs and aahs.

What causes pastry to have a soggy bottom? ›

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.

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