How to Prevent Soggy Bottom Pie

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By jamaclassics
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Pie!

If you don't like soggy crust on the bottom of pumpkin or custard pies, here's how to make them as flaky and crispy as the crust around the edges:

Difficulty: Easy

Instructions

Step 1

You can use the recipe on the all purpose flour bag if you like, or your mom's recipe, but the ratio of shortening to flour is what makes a crust flaky (or not) when it's baked: Mix up your crust ingredients as usual.
Preheat your oven to 425 degrees.
Step 2

Roll out your pie crust to the thickness you like, and line the pie pan like you normally would. Pinch up an edge or flute, and then prick the bottom and sides of the dough with a fork, to make air holes, about an inch apart. Place the unfilled pie crust in the oven while you mix your filling, about ten minutes or until the bottom looks slightly puffed.
Step 3

Slide the oven rack out leaving the pie shell in the center and pour the filling into the crust, trying to work quickly so that you don't let too much of the heat escape. Slide the filled crust back into the oven and leave the temperature at 425 for about five more minutes.
Step 4

Reduce the oven temperature to 350 or whatever your recipe calls for and continue baking the pie until a knife dipped in the very center comes out clean, probably about 50 minutes more. Custard pies and pumpkin pies both come out crispy and flaky on the bottom, because pre-baking keeps the filling from soaking into the shell.