When it comes to avoiding a soggy fruit pie bottom, the key is to create a barrier between the pie crust and the filling. An egg white wash or corn syrup can provide that protective layer, preventing too much moisture from soaking into the crust.
Using an egg white wash involves gently separating the egg white from the yolk and whisking it lightly. Applying this wash to the uncooked fruit pie bottom crust forms a shiny, leak-proof barrier during baking that enhances texture.
Some bakers prefer to apply the egg white wash after blind-baking the crust, while others opt to do it on an uncooked crust. Both approaches yield effective results in keeping the crust crispy and flaky.
For those who prefer alternatives, brushing a thin layer of corn syrup can also serve the same purpose as an egg white wash, providing an added protective layer to prevent sogginess in fruit pies.
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