Reg wrote:
> texpat wrote:
>
> > For the last few years, I've been having a problem with cream pies - the
> > ones with the pre-baked crusts and meringue toppings.
> >
> > Sometimes, when we cut the pie, there is a large amount of clear liquid
> > that soaks through the crust. What am I doing wrong.
>
> Sealing the crust with egg whites will help keep it from
> absorbing moisture and getting soggy. When you prebake your
> crust, brush it with egg white about 10 minutes before it's
> done cooking.
>
> --
> Reg

I have a problem when blind-baking for a single-crust cream pie - I use
parchment to line the crust, and then dry beans for the weights. If I
brush the crust with egg, the parchment sticks to it and pulls bits of
crust up. This can't be this hard - do I lightly spray the parchment
with non-stick spray?

N.