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Cooking Tips

Prevent Leaks in Pie Crust Before They Happen

Sealing your pie crust is a great way to prevent leaks in quiche or any kind of pie or tart with a wet filling. Find out how here.
By Published Dec. 21, 2022

Few things are more annoying than working carefully and painstakingly to create a perfect pie crust, only to blind-bake it and have it come out of the oven riddled with tiny cracks. 

Although you won’t see the cracks once the pie is filled, they allow a wet filling to leak through, fusing the crust to the pan. Say goodbye to neat slices that emerge intact.

This situation make seem par for the course for quiche, custard pie, or any other pie with a wet filling, but it doesn't have to be. 

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There is an easy fix to this situation.

And I bet you already have just what you need to solve it.

Years ago we found a way to insure against leaks and tears in the crust of our Deep-Dish Quiche Lorraine

After blind baking the crust, we brush the baked crust with a lightly beaten egg white before adding the filling. The egg white seeps into the crevices, and the residual heat from the hot crust cooks the egg to create a seal. 

Use this trick for any blind-baked pie crust (while still hot!), but especially those that will have custards or other wet fillings.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.