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TIL a weird trick for keeping pie crust from getting soggy
I made a blueberry pie last weekend and the bottom crust was a total mess, just wet and soft. I read online to pre-bake the crust for a bit, but I didn't have pie weights. So I grabbed a box of uncooked spaghetti from the cupboard and laid a bunch of strands over the crust before baking it blind for about 12 minutes. It worked like a charm, the crust stayed firm and held up after I added the filling. Has anyone else tried something this odd that actually worked out?
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