Ever since baking became popular, the one thing that you will find resting in every household during a cold spring day is pie. It’s become a cult favorite among many, and it’s one of the first things home cooks try and a dish that veteran chefs are always trying to modify and improve.

However, one of the handiest tricks many don’t know is how to keep pie crust from getting soggy. Not understanding this results in a lot of inconsistent pie without the light, airiness of a golden, crisp crust.

Well, fear no more; today, we will show you how your pie crust will remain fresh and crispy consistently! Read on to find out how you won’t ever have to worry about soggy crust ever again.

How to Keep Pie Crust from Getting Soggy

In this section, we’ll go through several methods of keeping pie crust from getting soggy.

keep pie crust from getting soggy

1. Going for a Blind Bake

Blind baking is by far the most popular way to ensure that your pie doesn’t get soggy. It’s essentially the process of pre-baking the crust of the pie before adding any cream or fillings so that it can rest and get crispy first.

In case you want to blind bake your pie throughout the entire process, adding a pre-cooked filling like mousse or custards is the best option. Otherwise, you can go for just about any filling if you’re using this method as a pre-set option to just add crispiness to the crust before going for the actual baking.

A Blind Bake

The simplicity of blind baking makes it the perfect option for amateur bakers. Pre-baking the crust is useful in sparing years of having to eat soggy pies.

2. Getting Your Egg

Although most precautions for preventing a soggy pie crust start before the actual cooking process starts, this step is the first step to baking the pie. Applying beaten eggs to the crust’s surface before baking is an unorthodox yet effective step to ensuring that the crust never gets soggy.

keep pie crust from getting soggy

Adding a layer of beaten eggs to the pie crust helps to separate the crust from the pie tray and the crust and the filling. This precaution will ensure that the moisture doesn’t enter or seep into the pie while it is baking, and the egg will provide the protection necessary to keep the pie crispy and crunchy.

3. Warming the Sheets up

One of the main reasons pie crusts tend to reach perfect crispness and texture is when the oven’s heat dissolves the small fat pockets of the crust in a pinch and causes the pie to rise nicely from the steam pushing against the crusts.

Pre-heating the oven sheets is an excellent method to accelerate this process and can work as a great catalyst in this process.

Warming the Sheets up

And one of the main reasons pie crusts tend to reach perfect crispness and texture is when the oven’s heat dissolves the crust’s small fat pockets in a pinch and causes the pie to rise nicely from the steam pushing against the crusts. Pre-heating the oven sheets is an excellent method to accelerate this process and work as a great catalyst.

4. Slathering with Chocolate

Brushing the pie crust with chocolate is a tastier alternative to using beaten cake on the crust comparatively. Combining this process with blind baking is bound to yield excellent results.

Start off with blind baking your crust. Once your crust has adequately set, generously begin slathering the crust’s base and interior with chocolate and then move ahead to adding the filling to the pie.

Slathering with Chocolate

The chocolate will keep the two components of the pie apart and add an extra layer of exotic flavor once the baking process is complete. Undoubtedly, this is the tastiest solution on our list as of yet!

5. Blocking the Moisture

Breaking down the process of preventing a soggy crust will always yield a straightforward answer; keep the moisture away from the crust. If the moisture gets into the pie in any way, then expect a soggy pie crust from base to top.

Similar to how simple the reason is behind the problem, the solution is also quite simple. Start with having the fruits roll around the sugar and let it sit in its sugary bed for quite some time, allowing the juices to flow out of them.

Blocking the Moisture

Once the juices are done coming out, you can either choose to remove them or boil them up and add them to the fruit again as a natural syrup before popping it up in the oven.

Be sure to make slits on the top and a circle in the middle of your pie if it has a double crust so that there is enough ventilation while it is baking and the stem can circulate properly.

6. Alleviating the Puff

A lot of hazards in the pie crust getting soggy lie when it is baking in the oven. The puffier and bloated the pie gets, the higher the pie’s chance of becoming soggy and wet in the crusts.

Although many cookbooks suggest poking holes into the pie for better air circulation and preventing the pie from getting too puffy, a certain level of danger comes with this as the filling can enter into these holes and make the crust base all wet.

pie crust from getting soggy  Puff

Therefore, try pressing the beans down while you blind bake to lessen the chances of the crust puffing up.

7. Knowing Your Racks

When it comes to baking a pie, knowing your device is equally important as following the recipe. The oven rack you will choose can play a pivotal role in providing you with a flakier and crunchier crust.

pie crust from getting soggy Racks

Bottom racks are the best for baking pies. Having the heat concentrated on the bottom of your pie will ensure that the crust crisps up quickly without any hassle and help it hold the fillings and the air within the pie with ease.

8. Thicken the Crust

A lot of the tips and tricks here might seem a bit complicated. However, for the readers out there who prefer a simpler solution to this issue, all you have to do is make a thicker crust.

Thicken the Crust

Having the bottom crust get thicker will help the base of the pie to be stronger. And having a thicker base will allow the pie to hold up the components perfectly while also minimalizing all the damage.


There you have it! Follow these tips, and you will never falter in making a crispy pie ever again.

Although these steps are relatively consistent in preventing the crust from going soggy, there still is a minimal possibility of the pie becoming soggy. To make the pie perfectly even and flaky, try combining two or more of these tips together for the best results.

Now that you know how to keep pie crust from getting soggy, all that is left is to grab your apron and head over to the kitchen, pies will now be tastier than ever, and you will never have to worry about soggy crusts ever again.