Susan Reid

November 16, 2014 at 11:22am

Judy, the wetter the filling, the harder it is to keep the bottom crust crisp. There are a couple of strategies to try. One is to brush the bottom crust with some egg white and bake it at 425°F for 5 minutes before filling. The egg white will set and form a barrier to keep the liquid from the filling from sogging out the bottom. The other strategy is to precook the filling, which activates the thickener and makes less water available to soak in. Susan
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