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I grew up on an old apple orchard so depending on the season we baked a lot of pies in our family. Never ever did we blind bake the crust. I've always put the filling on top of a raw crust and baked it all together and I've never had any issues with it.
Fast forward to the past few years when I started to study baking more seriously, and everywhere I look people are warning about the dangers of soggy bottom and suggesting that crusts are blind baked before being filled. I had never noticed a soggy bottom before on my pies but now I'm getting a bit paranoid...maybe I'm just used to a wet, under-baked crust and I just never noticed that the texture was off.
I decided to experiment and while my pastry usually turns out flaky and tender, after blind baking the bottom crust was tough and chewy and awful. I don't really know what to do and I'm not sure if my technique is going wrong somewhere.
How do you bake your pie crusts? Do you ever have issues with an under-baked or tough pastry?
Fast forward to the past few years when I started to study baking more seriously, and everywhere I look people are warning about the dangers of soggy bottom and suggesting that crusts are blind baked before being filled. I had never noticed a soggy bottom before on my pies but now I'm getting a bit paranoid...maybe I'm just used to a wet, under-baked crust and I just never noticed that the texture was off.
I decided to experiment and while my pastry usually turns out flaky and tender, after blind baking the bottom crust was tough and chewy and awful. I don't really know what to do and I'm not sure if my technique is going wrong somewhere.
How do you bake your pie crusts? Do you ever have issues with an under-baked or tough pastry?