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.
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.
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.
Tada! No more soggy bottom pie crust!