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.
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
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.