Soggy Pie Crusts

since Pecan Pie is my all time favorite and I love how the crust soaks up the juice in Pumkin Pies! But there are some good tips here and here (you'll have to scroll down on the last one). Brushing egg whites or butter on the crust to seal it seems like the easiest solution, to me.

If none of those tips work for you, do a google search for "prevent soggy pie crust" and see if there's any other ideas?

Good luck.

Anhata
www.familynaturally.com
Your Family's General Store, Naturally

My fave pumpkin pie recipe (and also Perfesser Alton Brown) insist on heating the pie crust up before adding the topping. Not cooking it--just heating it up to the point where it's too hot to touch. Seems to work.

Lynn Siprelle, Editor

Is that what Julia Child called the technique of par-baking the crust (probably with pie weights and foil inside) before adding the filling? I always do it with quiches (since I use her recipe), and I think it's a standard recommendation for fruit pies (which I rarely make). For quiches, which are basically custards, par-baking is a must.

If you love Cooks Illustrated (and I do too!) get the online sub too -- it will keep all your fav. recipes for you and you can search past issues for techniques and recipes.

Shaun
www.homeschoolblogger.com/shaunms