I don't care nearly as much about a cracking top as I do about the soggy bottom crust. I tried blind baking the crust one year and it was so stuck to the pie plate it was difficult to serve and it didn't really taste as good. Also, my crust fell down from the sides of the dish while baking, no matter what I put into it. Any ideas about how to prevent the soggy crust? I am wondering if a baking stone in the oven will help this. Anyone ever tried that? My apple pies always come out with a crispy bottom crust. Is this just the nature of a custard pie?

• Reply