Secrets To Prevent Soggy Crusts Ala James Beard - xposted

[Guest guest]

I wrote this up and formatted it thinking that many of us can use this hint

when baking pies or quiche. It's James Beard's secret to crisp bottom crust.

Hope it works for us. )

 

Brenda Adams

 

* Exported from MasterCook Buster *

 

Secrets To Prevent Soggy Crusts Ala Beard

 

Recipe By : Idea from 'Theory of Good Cooking' by James Beard

Serving Size : 1 Preparation Time :

Categories : Information - Pie crusts Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

 

Many cooks want to avoid soggy pie crusts. James Beard found an explanation

and a solution (found in his book, 'Theory of Good Cooking').

 

What causes it:

 

A filling high in liquid is the culprit. Liquid soaks into the bottom of the

pie, and creates a pasty, soggy and uncooked crust.

 

What to do:

 

Beard found that partly baking the bottom crust with a thin layer of beaten

whole egg, egg white or yolk --- or even mustard if you're making a savory

quiche -- creates a protective layer.

 

First:

 

He suggests baking the crust at 425 degrees F, for about 15 minutes, then

brushing the pastry with beaten egg or mustard.

 

Next:

 

Return the crust to the oven and bake until dry, 2 to 3 minutes. Remove it

from the oven and cool on a rack until ready to fill. It's important not to

fill the crust until you are ready to bake.

 

Because the crust is partly baked before filling, watch the rim of the crust

during baking. If necessary, cover the rim with foil to prevent excess

browning.

 

Based upon article printed in The Oregonian FoodDay, April 20, 1999.

Re-created for you by Brenda Adams <adamsfmle

 

 

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