Loading…
24
Pro tip: cold butter in the crumble topping, not melted, fixed my soggy fruit pies
Two weeks ago I made a peach pie with melted butter in the topping and the whole thing turned into soup under the crust by hour two. Tried the same recipe last night with cold cubed butter worked in by hand and it stayed crisp enough to actually slice. Anyone else got a trick for keeping the bottom crust from going soft, or is parbaking the only real answer?
1 comments
Log in to join the discussion
Log In1 Comment
bethc931mo ago
Honestly the cold butter thing is huge, I had the same soup situation with apple pie last fall. For the bottom crust, I brush a thin layer of beaten egg white on it and stick it in the freezer for like 15 mins before adding the filling, that seems to create a barrier so the juice doesn't soak straight through. Also tossing the fruit with a couple tablespoons of quick tapioca or cornstarch helps a ton, if your filling is too wet no amount of crust tricks will save it. I still parbake if the fruit is super juicy though, it's just the safest bet.
6