How do you make sure the bottom crust of an apple pie is done?

It should be fully baked, so the crust is light, flaky, and nicely golden brown. If you're having trouble getting the bottom crust fully cooked, try baking your pies on a preheated pizza stone.

How do I make sure the bottom of my apple pie is baked?

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

How to get a crisp bottom crust on an apple pie?

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Why is the bottom crust of my apple pie soggy?

We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.

Should I bake the bottom pie crust first?

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

How do you keep the bottom crust of apple pie from getting soggy?

How do you make a bottom pie not soggy?

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

What are the six ways you can ruin apple pie filling?

Do you poke holes in bottom of apple pie crust?

Poking holes in the bottom of a pie crust, also known as docking, can help prevent the crust from puffing up during baking. This is especially important for pies with a custard or other liquid filling. Docking allows steam to escape and helps the crust maintain its shape.

Should I egg wash the bottom pie crust?

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

What should the bottom of pie crust look like?

If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14–15 minutes longer. For a partially baked pie crust (if you're baking the pie once it is filled, like a quiche), bake until the bottom crust is just beginning to brown, about 7–8 minutes.

Why is the bottom of my pie crust doughy?

This problem could arise from too much moisture or trapped moisture at the bottom of the pie. This could be caused by the pie not being baked long enough, the oven temperature being too low, or a hot filling added to an unbaked crust.

Can you Rebake an apple pie that is undercooked?

It's definitely possible to rebake a pie if the bottom crust is under baked. To do so, carefully remove the top crust, cover the pie with foil to prevent over-browning, and bake it at the original temperature for an additional 10-20 minutes. Keep an eye on it to ensure the filling doesn't overcook.

How long should you blind bake a pie crust?

What is blind bake method?

What Is Blind Baking? In pie- and tart-making, the technique of blind baking involves baking the dough fully by itself (weighted to keep its shape) so that it can be served with unbaked fillings, like pastry cream and fruit.

How do you know when a two crust pie is done baking?

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

Is egg wash just the yolk?

An egg wash is simply a whole egg, egg yolk, or egg white mixed with a small amount of water, milk, or cream. Often, a single beaten egg is also used; though it might be a bit trickier to brush on evenly, it will provide a luscious, dark sheen nonetheless.

What causes soggy pie?

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy. Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

How long to bake a bottom crust?

For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, 45-50 minutes. For a pie that will need no further baking, like a chocolate cream pie, bake the crust until it's evenly browned and crisp-looking, 60 to 75 minutes.

Should you blind bake the bottom crust of an apple pie?

The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie. These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that's not the least bit watery.

Why do you have to put the pie so close to the bottom of the oven?

A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.

Should you bake pies on a cookie sheet?

It's always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It's much easier to clean a foil lined baking sheet than the bottom of your oven.

---