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Soggy pastry

post #1 of 3
8/31/09 at 11:30am
Thread Starter 
Can anyone help me re soggy pastry? For example, quiche. I've tried baking the case blind - soggy pastry at the bottom. I've tried just pouring quiche mixture into uncooked pastry base - soggy pastry. Lovely round the sides, though, both times. Is it the oven temp, or position in the oven? Help, thanks!:crazy:
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post #2 of 3
8/31/09 at 12:33pm
A trick used for pies will work brush bottom of shells with egg white ,bake a little bit the white solidefies and creates a plastic like coating on the pastry, yet not enough to see or taste and therefore help[s keep from getting soggy.
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post #3 of 3
8/31/09 at 1:29pm
Thread Starter 
Hey thanks, Ed. Will try that, yes it sounds like it would act like a sealant to stop the liquid soggifying the pastry!
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