Peach pie disaster with a wet bottom crust... what went wrong?

I spent hours on this peach pie for a potluck... The filling was sweet and juicy, but the bottom crust was completely soggy. I even docked the dough and used a baking sheet. It still came out like mush under the peaches... I had to scrape it off the plate in shame. What can I do to avoid this next time? Is blind baking the only way?

3 comments

3 Comments

dylans251mo ago

Feel your pain on that soggy bottom crust, it's the WORST. Like @cameron_carter32 said about sponge crusts, juicy fruit just wrecks the base. Blind baking helps, but try brushing the unbaked crust with egg white first as a barrier. Also, toss your peach slices in cornstarch and sugar to thicken the juices before filling. Make sure your oven is fully hot and bake on the lower rack. That fixed my last blueberry pie from turning into a soup plate.

jamier481mo ago

Honestly i used to think soggy crust was just part of the deal with fruit pies. Trying the egg white brush thing totally changed my mind though, it actually makes a solid seal. Might not be perfect but it's way better than a wet sponge base.

cameron_carter321mo ago

My last pie crust could've doubled as a sponge, honestly.