"Sealing" pie crust to prevent sogginess

[greyhoundgirl]

Somewhere not too long ago, I read something about using maybe an egg wash (not sure if that was it) to seal over the bottom crust so when you do a fruit pie it doesn't get soggy.  Anybody know anything about this, what to do, and if it's egg? 

[mooremama]

Little Heathens, page 43.

"She beat one egg white until it was frothy, and with her fingers, spread a thin layer over the crust.  Then she popped it into a 450* oven for ten minutes.  When the crust was nicely browned, she removed it from the oven, poured in the pumpkin mixture, and returned it to the oven to continue baking."

 

Beth

[greyhoundgirl]

Little Heathens, page 43.

"She beat one egg white until it was frothy, and with her fingers, spread a thin layer over the crust.  Then she popped it into a 450* oven for ten minutes.  When the crust was nicely browned, she removed it from the oven, poured in the pumpkin mixture, and returned it to the oven to continue baking."

 

Beth

I bet that was it...just read that book a few weeks ago, lol.  Thanks, Beth!

[mooremama]

You're welcome.

I have just begun reading this book and read that part last night so it was fresh on my mind. 

Beth

[Cheryl]

Great book!