Fruit Tarts and Pies: How to Prevent a Soggy Crust?

Fruits and crème pâtissière (pastry cream) make delicious filling for tarts and pies but they often moisten the crust which leads to a not so appetizing fruit tart. The key to prevent a soggy crust is to moisture proof your crust. Now, how do you do that? Sometimes pre-baking the shell does it but with juicy fruits or in the winter, canned fruits (homemade or store bought), taking a simple extra step to seal the crust is most definitely worth it. We use this tip when we bake our easy pear tart in the middle of winter using jarred pears which tend to be quite juicy – a good thing for taste buds but not so good for the crust.

Fruit Tarts and Pies: How to Prevent a Soggy Crust?

How to Prevent a Soggy Crust

Fruit Tarts and Pies: How to Prevent a Soggy Crust?

So check the Art of the Home tip below used by French grandmas in the olden days (and French pastry chefs too!) when they would treat their family to a fruit tart in the middle of winter using one of their precious jar of fresh fruits from the previous summer. No soggy crust “chez mamie” (at grandma’s) — guaranteed!

Art of the Home Tip to Prevent a Soggy Crust

To prevent the crust of your fruit tarts and pies from becoming soggy, quickly beat one egg white. Brush the crust with the beaten egg white – bottom and sides. If you are blind baking your crust or fully baking it, we suggest doing this 5 to 10 minutes after you take the crust out of the oven. The egg white will then cook naturally and that is what will form the barrier between your crust and the moisture of any fruits and/or cream. If your crust is cold, then, simply return it to the oven (at about 400 °F) for a few minutes after brushing the egg white on it. And voilà…happy baking!

Comments

Darlita says:

November 10, 2011 at 11:29 am

Great tip! Thank you. I normally put the egg wash on the pie crust before baking, even when I blind or pre bake a pie crust, but I will try this next time:)
Shelly says:

November 10, 2011 at 8:22 pm

My grandmother’s secret to preventing a soggy crust was to dust the pie crust with equal amounts of sugar and flour before putting in the pie filling.
Art of the Home says:

November 10, 2011 at 8:33 pm

That is so interesting you mention your grandmother’s baking secret. We’ve heard that baking tip over the years, never tested it but it’s a great idea if you don’t have an egg to spare. We’ll try it. Thank you so much for sharing Shelly!
Art of the Home says:

November 10, 2011 at 8:38 pm

Sure Darlita and please let us know how you like it compare to the egg wash method – it would be interesting to get your feedback. Thanks!
SUE says:

November 10, 2012 at 2:41 pm

THANKS FOR THE GREAT TIP. I HAVE TRIED IT AND IT REALLY WORKS. YOU HAVE ALWAYS EASY, FOOL PROOF RECIPES THAT I ENJOY MAKING. GREAT TO HAVE YOU AS MY REFERENCE AND GUIDE. LOVE YOUR SITE. KEEP UP THE GOOD WORK. MERCI.