A Crisp Crust Every Time

There’s no better way to ruin a perfectly good pie than with a soggy, underdone crust. For foolproof crusts-yes, both top and bottom-position your pie on the lowest rack, where most ovens tend to concentrate heat. As the heat rises, it will crisp the bottom crust before cooking the exposed top crust. Using a transparent Pyrex pie plate also helps: A quick peek will tell you when the underside is golden (not pale and doughy looking), guaranteeing a rich, flaky dessert.

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