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use egg white!

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When I bake a tart or pie crust (bake blind), I will brush a lightly beatened egg white after the pie weights (ceramic balls) are removed and bake it for another 5 minutes or so (until the crust is slightly browned). This prevents the crust become soggy. David here on TKL has a great blueberry pie (revised version) and he also use egg white (plus sugar). You could have a look/


MsgID: 024800
Shared by: eggy/oz
In reply to: Soggy tart crust
Board: All Baking at Recipelink.com
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