How to Prevent Soggy Pie Crust
Are you ready to bake the perfect pie? Learn these tips on how to prevent soggy pie crust and you'll be ready to serve up an evenly-baked, golden-brown pie.
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If there’s one secret to making a show-stopping pie, it’s learning how to prevent soggy pie crust. Having a golden-brown, flaky pie crust will make any recipe look and taste irresistible. Thankfully, there are several steps that you can take to achieve pie crust perfection.
1. Pick the Right Pan
It all starts with the pie pan. Choose a glass pie plate or metal pie plate with a dull finish. Glass heats up gradually and allows your crust to bake evenly. Plus, its transparent material makes it easy to keep an eye on how your crust is doing so that you can remove it once it’s golden and crispy. Just don’t forget to grease your glass pie dish before use.
Metal heats up quickly and allows your crust to bake evenly, although it’s a bit more difficult to keep track of your crust’s progress with a metal pan than with a glass pan. Since metal, specifically aluminum, transfers heat the quickest of any other pie pan, we suggest using an aluminum pan to achieve the golden-brown color you want. By the way, be sure to avoid these common pie mistakes.
2. Blind Bake Your Crust
Blind baking is a technique that requires partially baking or fully baking a pie crust before adding any filling. This helps your crust bake evenly and prevents you from ending up with a soggy-bottom pie. Here’s how it works:
First, place the dough in a pie plate and flute the edges. Line the unpricked shell with a double thickness of heavy-duty foil. If desired, fill with dried beans, uncooked rice or pie weights. The weight will keep the crust from puffing up, shrinking and slipping down the pie plate during baking. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until dry and crisp. Cool on a wire rack. Remove beans and cool; store for reuse.
Test Kitchen Tip: Wondering which fat to use in your pie crust? Our Test Kitchen tested butter, shortening and lard. They agree that the best method for a flaky, delicious pie crust is butter.
3. Brush Your Pie in Egg Wash
Once you’ve pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added. Baking an apple pie? Check out our secrets for the perfect apple pie crust.
4. Consider Adding an Extra Filler
This step is optional. Once you’ve pre-baked your crust and sealed it with egg wash, consider adding a dry ingredient—such as cornflakes or breadcrumbs—that acts as a “barrier” before you add the rest of the pie filling. No matter which of our delicious homemade pie recipes you’re baking, this “extra filler” will protect your gooey pie filling from making your pie crust soggy.
5. Create Slits for Double-Crust Pies
For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping steam will prevent moisture from building up in your pie and creating a soggy crust. Plus, there are lots of creative ways to decorate pies that allow for this moisture to ventilate.
It’s also worth considering using a pie bird. Pie birds have a hollow center and are designed to allow steam to escape through pies for optimal ventilation. So if you want to bake pie just like Grandma, a pie bird is the way to go!
6. Bake On a Lower Rack with a Baking Sheet
Line a metal baking sheet with parchment paper and bake your pie on it. The metal baking sheet will absorb heat and transfer it to the bottom of the pie to ensure even browning. Plus, the parchment paper will protect a gooey mess from spilling onto the floor of your oven.
Lastly, bake your pie on the lowest rack in your oven. This step is absolutely crucial to a perfectly browned pie crust since the heat will transfer to the bottom of the pie quicker than the top of the pie—this will allow the bottom crust to become crisp while the top shouldn’t get overly browned.
For more pie tips, these are the best-kept pie-making secrets.