How to keep crust from getting soggy

[raptureready]

How to keep crust from getting soggy when you make coconut cream pie? Does anyone have tried and true things that work?

[Kitchen Witch]

Hi rapture -

This is from my group at FoodPals.com is The Cooking Social Network » FoodPals.com - Make Friends, Find a Recipe, Get Easy Dinner Ideas
group name - Made with Love

I have entire thread devoted to pies, pie baking and recipes -

CRUST IS SOGGY



Brush the bottom crust with beaten egg white or heated jelly before pouring in the filling. Or, try partially or fully baking the crust prior to pouring in your filling. Partially baking the bottom crust can be a challenge if you're making a double-crust pie, but it can be done. Many people find it easier in this case to make a lattice top crust. You can use beaten egg to help seal the top crust to the partially baked bottom crust, since you won't be able to pinch the two crusts together like usual.


Allow the dough to sit in the refrigerator both before and after rolling it out. Also be sure that you never pull or stretch the dough when fitting it into the pan. These measures will keep the crust from shrinking. Use a fork to poke the crust in several places to allow steam to escape without forcing the crust to puff up. However, if you're baking a custard pie where the filling is baked in the crust (as opposed to a cream pie, where the filling is cooked on the stovetop and then poured into a pre-baked crust) do not poke holes in the bottom crust, or the custard will seep through the holes. Instead, you can use weights (either pie weights, which are specifically made for this purpose, or dry beans or rice) in the bottom of the crust to keep it in place. Also, be sure to line the crust with parchment paper or foil before putting in the weights.

There is also much more there - please stop by and pay a visit!

I hope this helps -

Kitchen Witch