How to ensure a crispy pie bottom?

Ever faced the awkward situation where you grab a slice of your favourite pie, but before you can transfer it from the tray to your plate, the bottom crumbles and breaks apart? This is a very common baking issue that many bakers face where the item is fully baked but the crust, especially the bottoms fall apart. In fact, many a times, they also become soggy from the weight of the dough and that puts off the eater’s enthusiasm. However, like this is a common issue, it also has several remedies. Let’s take a look at what might save the crust from falling apart.

How to save your pie from falling apart?

Soggy bottoms are a reality when you are baking a pie. But with trial and error you would understand the correct methods to keep your crusts from falling apart. Here’s a look at six steps that you can adopt to end up with the perfect crust.

 Get the Right Equipments

 Many a times, baking is a process that people want to visually capture and make it look aesthetically pleasing. To do that, they use ceramic bake ware which is basically a low-grade conductor of heat. Glass or metal pie trays are the best equipments that you can use to ensure even distribution of heat and a well cooked and crispy crust. The perfectly brown bottom of a pie cooked in the right bake ware is an indicator of your success.

No under-baking

Those starting out in the world of baking are always tensed about the fact that their pies might burn. This leads them to actually under-bake the whole pie which typically means under-cooked in culinary vocabulary. Thus, if the food itself is not properly cooked, then it is obvious that the crust will also be soft and fragile leading it to form frequent cracks or breakages. A fully baked pie will have a golden-brown bottom crust. Further, if you see your fear of burning manifesting with the top layer browning too quickly, then cover it with a foil which acts as a barrier for the pie and the crust, and then continue with the process.  

Crust Barrier

Have you noticed how professional chefs and bakers apply a coating of egg wash or crushed semolina or chocolate layer before sending the pie for its final bake? Did you ever wonder the logic behind this? It is done to prevent the pie filling from soaking into the crust. Once that happens the crust automatically becomes moist, soggy and soft and does not bake to its desired texture.

Filling in the Filling!

Baking is a very technical process and every part of it must be accurately done otherwise repercussions of mistakes in a previous step might start erupting further down the baking process. While the filling is the most important in a pie, getting the amount and consistency of the filling right is also equally important. Fresh fillings which release a lot of juice or moisture should be avoided as this soaks into the crust, rendering it soft and wobbly. Ideally, you should cook the filling slightly before adding it inside the pie. This helps in releasing some of its juices. Further, you can use agents like flour or cornstarch to thicken the mixture which avoids the release of moisture. Lastly, if the filling is fruity, let it sit a while. Drain the released water and then use it as the filling.

Preheating is the key

Start the baking process bottom to upwards to prevent the crust from becoming soggy or undercook. Pre-heat the baking surface, apart from the oven itself. Pre-heating the baking surface ensure that the bottom crust starts baking as soon as it hits the surface and then the rest of the pie is baked. This only ensures a sturdier bottom.

Pre-bake the crust

For those pie or desserts where the crust acts as a tart and can be baked separately, it is best to blind bake it first and then use it. Line the crust with baking paper, place pie weights to keep the shape intact while baking and bake it for 10-15 minutes. Remove the weights and bake it for a few more minutes so that the crust is absolutely dry and hard.

For more updates, join/follow our WhatsApp, Telegram and YouTube channels.