How to Prevent Soggy Pie Crust

Published on May 07, 2025, Sonia Bozzo shares tips on how to prevent a soggy pie crust for Taste of Home. Following these suggestions will help you bake evenly-cooked, golden-brown pies.

Learning how to prevent a soggy pie crust is crucial for baking a perfect pie. A flaky crust enhances the appearance and taste of any pie. Achieve pie crust perfection by following these steps.

Start by selecting the right pan for your pie. Glass and dull-finished metal pie plates work best, with glass providing even heating and allowing you to monitor the crust as it bakes. Metal pans heat up quickly, ensuring an evenly baked crust, although it’s harder to monitor the progress without seeing through the pan. Aluminum pans are recommended for achieving a golden-brown color.

Blind baking your crust is another essential technique. This involves partially or fully baking the crust before adding any filling to ensure even baking and prevent a soggy bottom. Use an egg wash to create a seal between the crust and the filling, keeping the crust crispy and golden.

Consider adding an extra filler, such as cornflakes or breadcrumbs, after pre-baking the crust and applying the egg wash. This barrier prevents the pie filling from making the crust soggy. For fruit pies, cut slits in the top crust to allow steam to escape, preventing moisture buildup and a soggy crust. Using a pie bird allows steam to escape for optimal ventilation.

When baking your pie, place it on a metal baking sheet lined with parchment paper to ensure even browning and catch any spills. Bake the pie on the lowest rack in your oven to crisp the bottom crust while browning the top gradually.