We wondered if getting the bottom crust of the pie to heat more rapidly would help prevent the juices from soaking through. We ran an experiment to find out. We baked two identical cherry pies, one of them placed directly on the oven rack and the second placed on a baking sheet preheated for 15 minutes at degrees.
With pie-baking season in full swing, now's the time to examine one of the most common issues we hear about on our Baker's Hotline : how to get pie crust to brown on the bottom. Baking pie isn't an endeavor for the faint-hearted or hurried baker. Unlike brownies or biscuits that can go from zero to on-your-plate in under an hour, pie requires a significant investment of time.
Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms. Chocolate cream pies. Banana cream pie.
This post may contain affiliate links. For more information, read my disclosure policy. Blind baking, or baking blind or pre-baking is the process of baking a pie crust without filling.
A golden, shiny egg-washed pie crust can blind you. It's practically glowing. You can see the flaky layers ready to crack under your fork.
Learn how to dock and properly line your pastry-lined pie plate or pan prior to baking for a buttery, flaky and tender pie crust that holds its shape. To create a beautifully shaped golden pie crust that is buttery, flaky and tender, without it bubbling up doming in the center, or the sides sliding down or drooping during baking, it is essential to properly dock the chilled unbaked pie crust pastry in the pie plate or pan and line it with baking parchment paper and fill with pie weights—such as dried beans or rice. Our favorite pie weights are dried red kidney beans as ceramic pie weights, as well as pennies sometimes also used as pie weightscan be too heavy and prevent the bottom and sides of the crust from developing flaky layers.
The pie doctor is in, ready to diagnose your pie problems. For some, baking a pie is, as they say "easy as pie. 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.
Pies—whether fruit-filled, pecan or pumpkin, or chocolate cream—hold a special place on the holiday dessert table, as well as in the American kitchen. But it is so disappointing to cut into that beautiful pie you made only to discover the bottom crust is soggy. Well, you are not alone—many people have trouble with the bottom of a pie crust turning soft and damp.