July 6, 2012 - 11:14am
Fruit Pie's
I have been working on making pies. The crust is great and the fillings are coming out wonderful since I started using some tapoica as a thicking agent. My rustic pies came out very good and the bottoms were perfect. But, my pies in the pan were not so great. The bottoms were soggy. I know blind-baking them will help. Has anyone ever brushed the bottom with a simple syrup after blind baking for added insurance against the soggy crust?