Catch a soggy pie before baking
Pie dough may seem too soft or wet before it is even rolled out.
Only one solution: add flour.
Keep in mind that the topping will most likely add moisture with the juice from the vegetables or fruit.
This is the case for tomato tarts as well as strawberry and rhubarb tarts, for example.
To avoid this, the ideal is to precook the dough in order to consolidate it.
The dough must be placed in the dish as planned for presentation.
The dough is pricked with the help of a fork.
You then need to add baking paper on top.
On top of this, you will need to add a dry ingredient, such as rice, dried beans or lentils (your choice).
This will prevent the dough from swelling or making unsightly bumps.
You must then bake for between 15 and 20 minutes at 180°C.
Depending on the oven, cooking time may vary, so monitor carefully.
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Also read: Mistakes not to make in baking
Making up for soggy, already precooked pie crust
If the pie crust remains soft and soggy after pre-baking, don't panic.
It is always possible to add an ingredient that will make up for it.
Brushing an egg white onto the dough will work for both a savory and sweet pie.
The ideal is to add the egg white to the dough and cook for another 5 minutes.
This tip has the advantage of not changing the taste of the pie during preparation.
A layer of almond or hazelnut powder can also help absorb fruit juice.
It is a particularly delicious solution which can be adapted according to the recipe chosen.
Almond powder can also be used for a savory tart.
Our best recipes for sweet and savory tarts
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Use the refrigerator to catch a soft, soggy pie shell
There is no miracle recipe, other than being patient.
Some juicy fruit or custard tarts firm up once cold.
Conversely, served hot, they will ooze onto the plates.
If the pie is particularly soggy, you can place it in the refrigerator to harden the whole thing a little.
While patience helps, you shouldn't exaggerate either: it's better to enjoy the tart, savory or sweet, the same day it is prepared.
Otherwise, it could soften again.
Be careful not to confuse the fact that the filling collapses when cutting the first slice with possible soft dough.
The following tips should come out in one piece.
To do this, you must of course use the right tools: a long, sharp chef's knife, a wide pie server for 23 cm molds or a thin, long shovel for larger diameters.
For serving, it is recommended not to garnish the entire sweet tart with whipped cream, but each portion.
This will prevent the cream from making the crust soggy.