On 11/08/2011 6:02 PM, Orlando Enrique Fiol wrote:
> lid wrote:
>> This is an interesting point. Why are properly prepared pie crusts
>> not "soggy" when filled with juicy fruit fillings? Amount of fat?
>> Thinness? Time/heat?
>
> They're "blind baked" so that they're already crisp and would take longer to
> become soggy.
>
No. Fruit pies are not blind baked. I have made hundreds of fruit pies
and have never had to blind bake one, and I don't know how you would
ever get the top crust crimped on and cooked evenly if the bottom crust
had been blind baked.