Good Tip: Avoid soggy pies with these secrets from Food52

If once in a while you end up with a soggy-bottomed fruit pie, here are a few tips found on a favorite site, food52.com:

If once in a while you end up with a soggy-bottomed fruit pie, here are a few tips found on a favorite site, food52.com:

— That soggy crust results when a pie’s fruit filling releases juices as it bakes. So try par-baking your single-crust pies. This is just a brief stint in the oven to help the crust set before you add a custard or fruit filling.

— Or you can blind-bake your cold-filled pies, such as cream. Blind baking calls for filling the bottom crust with pie weights to keep the pastry from puffing up in the oven. If you don’t own pie weights, dried beans or uncooked rice work just as well.

— Macerate the fruit before pouring it into your bottom crust. This involves soaking it in a mixture of sugar and liqueur or fruit juice. The mixture is then set aside to soften and release its natural juices. Then strain out the juices and reduce them on the stove; once reduced and thickened, fold them back into your fruit.

— You can press a thin disc of almond paste onto the bottom crust before dumping in the filling. This is especially nice when the filling is apples and the paste adds a nutty, sugary almond flavor.

— Roll your crust in cookie or cracker crumbs. Ginger snaps, for instance, work well with cranberry and apple fillings.
— Cook’n

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