I have been reading the many suggestions and I am relatively new to pie baking and have learned a lot here. As far as soggy crusts go, I happened on the thought that a light layer of cream cheese might taste good with making my first pie which happened to be strawberry. I used a small spatula to apply the cream cheese on the bottom and half way up. Several of my friends commented on the the fact that it was not soggy. Next I made a Canadian apple pie and I mixed the cream cheese (use about 3 ounces) with maple paste, and applied that as before. I also added 3 TBSP cornstarch to the maple syrup and liquid from apples I had seasoned and froze 6 months ago, cooked it and made a nice somewhat thickened sauce which I added the apples to and voilà, a nice firm crust and no runny pie. Also, thanks for the suggestions from Annie and Lindac to use pyrex, place pie on lower half of oven and start at 425f and lower in 10 min. to 350. Someone just brought me fresh blackberries and I'm all pumped up to make this pie without cream cheese to see if it works for me as well.

The egg wash has been baked at a high temperature and is no longer raw, so it is safe to store at room temperature, just as a bread, cookie or cake recipe that has egg/s in it is safe to store at room temperature. FYI: The quickest way to have bread stale is to store it in the refrigerator. That's a big no-no in the world of bread. As the ultimate frugal person, I would never waste an egg for making an egg wash for the simple sake of being shiny or making the end product dark. I achieve that by using wholegrain flour and a little honey or agave nectar will add to the browning. An egg-free alternative is to use heavy cream instead of an egg. Another option I often see when judging foods at Fairs is a spray-on product, "Quick Shine", from King Arthur Flour, and I must say it's impressive stuff. -Grainlady Here is a link that might be useful: Quick Shine - King Arthur Flour

Okay, I decided to trust the commenters and tried it with Trader Joe's GF AP flour, which is rice, potato and tapica, flours and starches. It came together fine, but was more of a firm slurry than a real pastry dough. I attribute that to the flour more than the recipe, but the person who will be eating it has a very restricted diet and can have this, and it sounded light, which is what I wanted from my crust. I refrigerated the dough well before rolling, but my kitchen is warm and it turned back into moosh right fast. It oozed under my ring form. Following the advice of the commenters, I rolled between plastic, as usual, but placed the dish on the pastry before upending them together. Good advice that. The top layer of plastic came off fine, but it was a slow road getting the rolling bottom layer off once it was on top of the dish. The goo (pastry) didn't come off at all where there wasn't a dish to stick to. With patience, however, it did transfer and came out pretty clean. It's for a quiche, and since it was goo, it definitely needed to be blind baked. The goo is thin and delicate so I thought the usual 425ð might be too much. I looked up GF blind and found someone who recommended 350ð. That seemed low to me, so I decided on 375ð. 400ð might have been fine, but I didn't want to brown, just to firm it up. The goo was also too soft for weights. I tried docking it, but the holes just sealed up, so I baked it for 10 minutes and docked it again in the oven. Where it had started to lift was still soft enough that it went back down. It stayed in for another five minutes or so, and was just starting to brown when I took it out. It's fine. There are a couple of small holes where the dough sug, but I'm not worried. If I remember, I'll seal them. This isn't for a prize or anything. :) I baked the excess in the bottom of a ramkin and tasted it. MUCH MUCH BETTER. Crispy and light rather than crumbly and dense. More like a tart shell than pie pastry, but I'm fine with that. :)

I agree with all the above. If you cover the edges of the pie with strips of foil (or those little aluminum thingies made for covering the edge) you can bake the pie on the lower shelf at a higher temperature (425-450-degrees F) for the first 20-minutes. This will help set the bottom crust quickly and the foil will prevent the crimped edges from over-browning. If you happen to have a baking stone, place the pie pan on a baking sheet (to catch any over-flow) and place that on the preheated baking stone. After 20-minutes, remove the foil and reduce the temperature and finish baking the pie until it reaches the criteria for "done" - browned crust, bubbling filling, etc. -Grainlady