The pie doctor is in, ready to diagnose your pie problems. For some, baking a pie is, as they say “easy as pie.” But for others it’s an exercise in frustration. Pie-making is much like an art that takes a bit of mastering, but once you know all the important steps, it’s rather easy. If you’ve tried baking pies in the past with little to no success or just want to brush up on your pie-making skills, this is the guide for you.
Whether your pies come out underbaked, burned, soggy, dry or mushy, there’s a remedy for it all. You’ll soon be making pies like a professional. This guide will come in handy especially since we’re in the middle of pie-making season and the holidays are just around the corner. Step into the Pie Doctor’s office, please!
Remedies: Soggy crust can be a result of underbaking the pie, or using a filling that’s too watery — or a combination of both those errors. To prevent underbaking, make sure to bake your pies until absolutely golden brown and watch to check that the filling is bubbling. Soggy crusts can also be the result of using the wrong type of pan. Bakers prefer Pyrex glass pie plates, because it’s easy to see the bottom.
Additional tips: A light dusting of flour or ground nuts in the bottom of the pie, before adding the filling, can also keep the bottom from becoming soggy by absorbing any excess liquids from the filling. You can also brush the pie dough with a beaten egg white before adding the filling. The egg white forms a somewhat impermeable layer that will help keep any filling juices from turning the crust soggy.