Everyone fears the soggy bottom. It’s the pie equivalent of stepping in a puddle with socks on. Here’s a secret: put your pie on the lowest oven rack.
The heat rises from the bottom, crisping the crust like a grumpy baker’s revenge. Also, brush the crust with an egg wash (one egg + splash of water) before baking. It seals the dough and gives it a glow like a Hollywood starlet.
And for the love of all things flaky, never kill your pie by slicing it while it’s hot. Let it cool for at least two hours. The filling needs to set, or it will run away like a guilty dog.
The Perfect Timing To Bake A Frozen Pie Crust Before Filling | ShunGrill
A Surprising Fact to Impress Your Friends
Did you know the modern frozen pie crust was invented in the 1930s by a woman named Anna T. Morse? She was trying to save time so she could go play bridge. You’re carrying on her noble legacy.
Also, frozen pie crust actually bakes flakier than fresh dough. Because the butter remains cold until it hits the oven, it creates those magical layers of buttery air pockets. Science is weird and delicious.
