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.
Prevent Leaks in Pie Crust Before They Happen
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.