cinfully-simple-cins-kitchen-hack-pie-crust-nobody-likes-a-soggy-bottom-1
When I say I write a food blog, people always ask if I’m a chef. NO! And do you know why? Because I CAN’T eat anything and everything. Some of the stuff I see those celebrity chef judges choking down on reality cooking shows would quite frankly, test my food limits.

I have a texture issue when it comes to food. Anything too soggy, thick and/or slimy, mushy or gushy just gives me the heebie jeebies. In fact, just thinking about it makes me shiver and gets my salivary glands working in the wrong direction. If that banana isn’t green to the point of almost being crunchy like an apple, I am NOT going to eat it. I can’t. The struggle is real.

So when it comes to pie crust, there is nothing I dislike more than making a gorgeous quiche and having the bottom crust get all soggy and sloppy. Cuz’ the only thing worse than an overripe banana is wet bread. Ewww.


cinfully-simple-cins-kitchen-hack-pie-crust-nobody-likes-a-soggy-bottom-4

Try this kitchen hack with this awesome Quiche Recipe!

That’s why I came up with a way to keep my crust a little more like crust and less like bread pudding. Because let’s face it when it comes to Pie Crust: Nobody likes a soggy bottom.

cinfully-simple-cins-kitchen-hack-pie-crust-nobody-likes-a-soggy-bottom-2
Mmmmm… Just the word “crust” conjures images in my head of things warm, flaky and brown and baked to perfection. I love the smell of crust cooking in the oven. A good crust is like manna from heaven in my book.
So how do you keep your quiche crust from getting soggy? It’s actually quite easy…

Savory Pie Crust: Nobody Likes a Soggy Bottom Tips

1) Start with room temperature dough. If you’ve purchased store bought pie crust dough (you know the ones that look like fruit roll ups without the fruit), let it come up to room temp before working with it.

2) Once you’ve placed your dough into your pie pan, sprinkle 1/2 cup of grated hard cheese like parmesan or asiago into the bottom of the pan on top of the uncooked crust. Spread it out so that when it melts there will be very few holes.

3) Pre-cook your pie crust in a pre-heated 350 degree oven for 7-10 minutes or just until the cheese is melted and sort of gloms together. You don’t want your outside crust edges to get brown yet.

4) Let it cool before putting your wet eggy ingredients in. This creates a water barrier that your wet ingredients won’t penetrate as easily.

5) Then, put the less wet things in the bottom of the crust first, like those sautéed peppers and bacon bits.

6) Once you pour in your egg mixture, get it in the oven fast!

7) Don’t let it rest too long before serving. The longer it sets, the soggier it will get.

cinfully-simple-cins-kitchen-hack-pie-crust-nobody-likes-a-soggy-bottom-3

Tada! No more soggy bottom pie crust!

Best Buy Co, Inc.

Macys.com

Save $10 on orders of $59.99 or more on Flowers and Gifts at 1800flowers.com and be the reason they...smile! Use Promo Code SVTN59 at checkout.

Barnes & Noble


CC

Super foodie sidekick to #DrDP; digital storyteller, part time ginger and queen of convenience with more ideas than time. I go by #CC #CinfulCindy #CinfullySimple

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

Adventure

4 Rules for Eating in a Foreign Country

Food Advertising by Wow, our #2WorldsCollideTour to Tokyo and Guam was pretty awesome and we probably had some of the most adventurous eating experiences EVER. If you like to travel the world but have born-in-the-midwest Read more…

Appetizers & Snacks

How to Make an Easy Cheese Board Appetizer

Food Advertising by Summer Entertaining? You’ve seen the pictures of our Cinful Spreads on social media, right? Well, in the summer here at the lake, we have A LOT of company and do A LOT Read more…

Adventure

Welcome to the NEW Cinfully Simple!

Food Advertising by Welcome to the NEW Cinfully Simple! New Site! New Store! New Features! I’m sure you’ve been seeing those COMING SOON teasers for the last few days on social media. Thank you for Read more…