Serves: 0
To avoid a soggy bottom crust on a quiche or other main dish pie, partially bake the pie shell first as follows. Line pie plate with pastry, pierce thoroughly with a fork and bake in a preheated 425° oven for 8 to 10 minutes or until set. Seal crust by brushing with a lightly beaten egg white, which will dry while the crust cools. Fill just before final baking.
This Preventing Soggy Pie Crusts recipe is from the Best Brunches Cookbook. Download this Cookbook today.
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