Keep Your Pie Filling Where It Belongs with This One Simple Trick.
You know how pie recipes often ask you to partially prebake the crust – mine certainly do – when you’re making custard, pumpkin, and other pies with runny fillings?
When it’s necessary, prebaking is an excellent idea. But in the process you wind up with holes in your bottom crust – holes you put there to keep the pastry from ballooning up and out of control while you’re prebaking it. Even if they’re not Swiss cheese-size holes, your filling can still leak out and make a mess under your crust.
At least, that’s the way it used to be. Once you watch this short video, and see what a simple fix there is, you’ll never again have to suffer the indignity of leaky pie pastry. I hope you’ll watch as I – and my intern, Joe – show you the easiest trick in the world for preventing this common pie maker’s problem.
Ken Haedrich, Dean of The Pie Academy
