Cornstarch trick fixed my pie crust problem

I was getting sick of soggy bottom crusts on my fruit pies for years. Then I started tossing the fruit with a tablespoon of cornstarch before filling the shell. It thickens the juices without changing the flavor at all. Has anyone else found a better way to keep pie bottoms from getting wet?

3 comments

3 Comments

gibson.sarah23d ago

Honestly I used to think cornstarch made things taste weird but I tried it after seeing this tip online and now I'm a believer. It really does keep that soggy bottom from happening without changing the flavor at all. Pretty hard to argue with results like that.

fiona_murphy23d ago

I've been using cornstarch for years in my fruit pies specifically. The trick is to toss it with the sugar first before mixing it into the fruit, that way it dissolves evenly and you don't get any clumps or weird spots. Also letting the pie sit for a good 20-30 minutes after it comes out of the oven helps it set up properly so you don't get that runny filling situation. Cornstarch really is the secret weapon for keeping things thick without that chalky taste.

karen_roberts410d ago

Pretty much same here, I thought it was just a gimmick until I tried it on my apple pie this fall and couldn't believe the difference. Now I won't go back to flour or anything else, cornstarch is all I use for fruit pies.