Hope your Wednesday is going swimmingly and hope your fruit-pie crusts aren’t swimming away with it! Huh?
If you have ever had this terrible (embarrassing I might ad) flop with one of your fruit-filled pies, then rejoice as you read this because your problem will be solved!
First of all I just would like to say that when making a delicious pie, and using an extremely juicy filling such as peaches, plums, pears, nectarine etc., we will all undoubtedly run into the problem of baking up a superb looking pie that appears absolutely scrumptious and mouth-wateringly delicious from the top, only to cut into the desert to find the bottom crust uncooked and swimming in warm syrupy juice! Yuck!
“No!! It can not be – after all my hard work!!!” you have stammered aloud before.
This is most certainly what my mom would call- a bummer.
Well, the solution to this – bummer – is this: instead of using butter, shortening, or (our favorite) lard, substitute your fats with oil, (particularly olive oil).
Oil is a water deterrent and needs an emulsifier (which is something I will not get into at this moment) just to combine itself with the water, whereas butter, shortening, and lard all have the natural ability to emulsify themselves with water; and thus you get the soggy bottom crust. So, when the filling for your want-to-be perfect pie has a large water content, use an oil fat for the bottom crust. It will bake up very tender and mealy (crumbly) and deter the water from the pie crust. It is in this way that you get a lovely well cooked bottom crust, combat able for all of your wet, syrupy fillings.