My Pie Crust Win After 7 Years of Soggy Bottoms

I finally tried freezing my butter and grating it into the flour instead of cutting it in cold. The crust came out flaky and not soggy after I pre-baked it for a blind apple pie last Tuesday. Did anyone else get that tip from an old blog or am I the last to know?

2 comments

2 Comments

ray_miller4117d ago

Did you pre-bake it fully or just par-bake it before adding the filling? I'd think the freezing trick only matters if your oven temp is high enough to set the crust fast. What temp did you blind bake at?

paige8617d agoMost Upvoted

Honestly, that freezing trick saved my crust big time at 375.