Originally Posted by berndy
And I do take another step besides the ones mentioned.
I add a layer of grated cheese on top the pre-baked crust and put it back into the oven, just to have the cheese melted and then. after it has all cooled
I add the rest of the filling.
Originally Posted by ordo
Of course, you unmold the tart or quiche as soon as you can, and put it on a wire rack to cool down. Otherwise condensation will form on the bottom.
I do both. I'll have to try the egg white thingie, but the layer of cheese acts as a barrier to the moisture, and removing it to a rack, as ordo says, lets air circulate preventing a lot of moisture buildup. I usually remove the bottom from the sides or release from a springform pan and rack it. It also helps to let it rest and cool a bit.
It also depends on what your filler is. I have, in my possession, one of the greatest savory pie recipes ever, and it took me at least 4 tries to get the bottom dry-ish. I've been deciding whether or not to share here at chef talk. It's the only recipe I don't share - unless you bribe me with wine. . .
At any rate, it includes tomatoes, and I usually salt them and drain them for hours before assembling (and use the tomato water for something else). Sometimes ingredients release their moisture after salting while cooking. If your filler is really wet with insufficient binders, it will make for a soggy bottom no matter how much blind baking you do.