Why do pies boil over

Once you remove the pie or tart crust from the oven, brush it immediately with lightly beaten egg whites to seal all the holes from where you docked it. The egg white should set pretty much immediately on contact because the surface of the pie is hotter than the temperature at which eggs cook. If it doesn't set and dry immediately, just pop the pie crust back in the oven for seconds. Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed.

This will prevent the dreaded "soggy bottom" and give you a nice crisp crust. Between the docking and the pie weights, your crust will be sure to stay down. And if, despite your best efforts, it bubbles up anyway in those last few minutes, that's okay — as soon as it comes out of the oven, gently poke the bubble with a knife or fork to release the steam.

Then seal it up with egg whites, and no one will be the wiser. A final tip, if all else fails: Place your pie or tart pan on a sheet tray while you bake. That way if the you do experience any pie crust bubbling or the crust pushes any pie weights out of the dish, they don't go spilling into the bottom of your oven. Your email address will not be published. Journalist turned pastry chef, on a mission to make cooking and baking fun and accessible.

I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors! A Pittsburgh native currently calling Boston home. Facebook Instagram Pinterest Twitter. Jump to Recipe Print Recipe. Say goodbye to pesky pie crust bubbling by removing air bubbles from the pie crust, docking holes for steam to escape, and using the proper amount of pie weights.

No ratings yet. Prep Time 20 mins. Cook Time 25 mins. Total Time 45 mins. Course Technique. Cuisine French. Servings 1 pie crust. Pie weights. Pastry brush. Cook Mode Prevent your screen from going dark. Roll your pie or tart crust out on a lightly floured surface.

Treat the pan with non-stick spray or butter according to recipe instructions. Not all pie crusts and pans require greasing. Transfer the rolled out pie dough to the pie pan, draping the excess loosely over the edges. Gently work your way around the crust lifting the crust edges to release any trapped air. Use the backs of your fingers as you go to smooth and press the dough into the creases and corners of the pan. Use a fork to poke small holes all over the surface of the crust, making sure the tines of the fork go all the way through the crust.

Return the pie crust to the fridge and chill well. Crumple a piece of parchment paper into a ball. Unfurl it and press it loosely into the surface of your pie dish.

Before your pie dough even hits the work surface, make sure the dough is nice and chilled: It's easier to handle, less likely to shrink, and bakes more evenly. Now, you might be great at flouring your countertop, but remember, it's important to keep the dough moving—and the work surface re-floured the entire time you're rolling it out. An easy system: Every two or three times you go over the dough with your rolling pin, lift up the dough with a wide-open hand and quickly dust some flour underneath.

And move quickly. The longer the dough sits in a warm kitchen, the stickier it will get! My carefully crimped crust always melts away. The heat needs to set the crust quickly. Also, when blind baking, pre-baking for a single-crusted pie make sure the pie weights go all the way to the top of the chilled crust—that will help shore-up the sides and keep them from sinking or puffing.

If your pumpkin filling cracks or separates, it's probably overcooked. And that's not your fault: It can be hard to nail the perfect level of doneness for pumpkin pie, since most recipes have you pour the custard into an unbaked pie shell, and by the time the crust is perfectly golden brown, the filling is overcooked.

The solution? Blind-bake your pie crust with pie weights until light gold, then pour in the filling and bake until inch or so diameter in the center is still jiggly like jello—not soupy. Edges getting too brown? Just cover them with foil or a pie shield. Another thing that can make your pumpkin pie sink? With more thickening power than flour, this modified cornstarch is similar to standard cornstarch but yields fruit filling with a softer feel, and without the gummy texture you can sometimes get from regular cornstarch.

I was so pleased with the results. The pie holds its shape when cut and tastes great. I also think that my bottom crust stayed flakier One cautionary note: It's best to mix ClearJel with some of the sugar in your recipe before adding it to the apples, to prevent the ClearJel from clumping.

Stick with it. Why mar your pristine top crust by cutting holes in it? Because steam from the baking apples needs to escape, lest it collect under the crust and create you guessed it soupy filling. Make sure the vents you cut are sufficiently deep and long to allow steam to escape easily. For best results, make a series of slashes, or cut a 1" round hole in the center of the crust.

Releasing steam not only helps thicken the filling, it encourages the crust to become crisp and flaky rather than waterlogged. Venting helps release steam in a solid-top crust.

But if you're not wed to a traditional solid-top apple pie, weave a lattice crust. Even if you place them very close together, those woven strips of pastry offer plenty of ventilation. Never tried a lattice crust? See how it's done: How to weave a lattice pie crust. Both a lattice crust and streusel topping are obviously much more effective than a solid-top crust even when it's vented at releasing steam quickly and effectively.

One of the chief reasons bakers end up with apple soup under the crust is failure to bake their pie long enough. Juice bubbling out the edges of the pie is actually a good sign: it shows the filling is hot enough to thicken.

When apple pie bakes, the apples exude juice. At some point that juice starts to boil, which releases excess moisture in the form of steam. In addition, the starch in the thickener absorbs some of the water in the juice, making the remaining juice highly flavorful and dense enough to hold the apples in place. For best results, bake your apple pie for at least 10 more minutes after you see juice actively bubbling out the vents or edges in the top crust.

Note: Baking your pie on a parchment -lined baking sheet to catch any filling overflow helps you avoid a smoking mess on the oven floor. Even a perfectly thickened pie may show signs of excess juiciness when cut into directly out of the oven. As the pie cools, its filling will solidify. It takes time for pie to cool thoroughly and its filling to thicken completely, so control your appetite and let it rest for several hours.

At left, pie served hot from the oven; notice how it can't hold its shape on the plate. At right, a slice of that same pie cut the next day. Better yet, let the pie rest all day or overnight at room temperature; this will further solidify the filling, as well as melding its flavors. If you want to serve the pie hot, reheat individual slices very briefly in the microwave — just enough to warm the filling but not enough to toughen the crust. I know from past experience that apple pie is a subject dear to the hearts of many of you.

Want to stand up for your favorite apple pie filling thickener? How about your favorite apples? Please share your opinions in comments, below. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I love baking apple sharlotka but for some reason second day around it becomes soggy.

What am I doing wrong? Hi Lana. We would make sure that the cake is completely cool on a cooling rack before storing the cake. It also might be helpful to chill the cake in the fridge once cool to prevent it from becoming soggy further at room temperature. Happy Baking! Also use your usual type and amount of thickener in your pie filling. Works every time for me and no more runny apple pie filling and dripping in the oven.