On fruit pies, I always brush the bottom crust with a beaten egg white and let it dry for about 5-10 minutes before adding the filling. It seems to seal the crust from fruit seepage that prevents a soggy bottom crust.

I bake pies with the rack one above the bottom rack position but I don't think rack position makes a whole lot of difference.

Thanks Ruthanna. I've never done that, and I'll make sure I do from now on.

I bake mine on the same rack as you do, near the bottom, but not the very bottom one.

I've recently read somewhere to bake pies on the bottom rack, another suggestion was to heat a sheet pan while the oven preheats, again, on the bottom rack, & put the pie directly on it. I really need to do that anyway, seems like most of my pies overflow anyway.

Ngraham, if you often bake pies, it might be worth investing in a pie drip guard. They let the heat through the hole in the center and any drips are caught by the ring.

Mine is about 50 years old and doesn't have the non-stick coating so I can't recommend a particular brand.

Here is a link that might be useful: Pie Drip Catcher

This post was edited by ruthanna on Tue, Jun 17, 14 at 14:56

ngraham, mine do the same thing, I just set an old sheet pan on the rack below the pie.

jasdip, mine always take longer too, I think it's because I like "deep dish" pies. I don't care for crust but like the filling. I often blind bake the crust for about 10 minutes if I have something that I think is going to be particularly juicy, but that doesn't work so well with 2 crust pies.

I also bake in glass pie plates so that I can check that bottom crust, but mine always seem to bake eventually. Sometimes it takes an awfully long time, though.

Annie

What a strange coincidence - I was just gonna post a similar question (about soggy bottom crust) when I saw this thread. I don't often bake pies - often just for the holidays- but I was watching the movie Labor Day with Kate Winslet earlier and there was a scene where they bake a peach pie. They put tapioca in the bottom of the pie before putting in the filling to prevent a soggy crust. I was gonna ask if anyone had tried or heard of this and if it actually works.

I use tapioca to thicken the juice, but I just mix it in, and I haven't had troubles with soggy or undercooked crusts. I'm guessing that the thickening aspect keeps the liquid from being absorbed by the crust. I had no idea. It's the way my mother learned as a girl to make a fresh fruit pie without a cooked filling, and since I usually have nice fruit, rather than trying to save culls, I never bother with cooked fillings. It's certainly worth a try. Tapioca flour or starch should be easier to work with than pearls, but I couldn't tell you how much. I've never measured. Maybe a tablespoon or two? Some of that depends on how stiff you want your pie filling. Put in too much tapioca and it'll stand up and salute. :)

My Late MIL made fantastic pies. This will sound strange, but you never knew or tasted it. She put a layer of Corn Flakes on the bottom crust then the filling.

I've always used tapioca to thicken fruit pies,
And I've always made them with fresh fruit.
I've also always sprinkled some tapioca on the bottom crust before I add the fruit.
That's in addition to what I mix in with the fruit, sugar, spices, whatever I'm using.
Why do I do it like this?
Because that's how my Mother did it!
And I've always thought she made the best fruit pies in the whole world!
I also use only glass pie plates for fruit pies,
And I bake them on the lower rack.
I usually preheat the oven to about 400 0r 425,
Then lower to desired temp (325 or 350, depending)
When I put the pies in.
I can honestly say I've never had a soggy bottom crust!
I can only assume it's because Momma knew best!

Rusty

This is a great thread! Last week I made a strawberry rhubarb pie, using an egg white wash and a 5 min. pre-bake for the bottom crust and it turned out as the best of that type of pie I have ever made. It was a little awkward doing the edges but I stuck the par baked and unbaked crusts together with more egg whites. I had to cover the edges with foil for the last 15 min. of baking but I always do that. I also used my pyrex pie pan which I don't usually pick, I tend to use my ceramic ones. The one thing I like about the pyrex is when you are serving the pie you can tell if you have all the bottom crust scooped out!

I bake fruit pies starting on the bottom rack at 425ðF to 450ðF for 15 minutes and then raising to the middle rack and lowering the temperature to 350ðF.

~Ann