1. Use less water
2. Blind-bake your crust
This helps with even baking and weighs down the pastry so air bubbles don't form and the sides don't slip down when the butter starts to melt. Bake in the top third of your oven at 400°F (200°C) for 15-20 minutes or until the edge starts to turn golden.
Remove the weights and parchment and bake the crust for another 10 minutes or until the base feels dry to the touch.
3. Fight the puff a better way
4. Egg wash
Before you add your filling, brush your blind-baked shell with egg wash (beat an egg with a tablespoon of water) and bake for another 5-10 minutes until the egg solidifies and seals it. If the crust is browning too much, tent the pie plate with aluminum foil.
5. Seal your crust with chocolate
If the flavour pairs with your cream or custard pie filling, skip the egg wash and brush a layer of melted dark or white chocolate over the cooked pie crust. The chocolate will harden and create a seal to protect your crust.
6. Drain the fruit
If you're making a fruit pie, drain your fruit first by placing a colander over a bowl to catch the juices. This is especially important when you're using frozen or particularly juicy fruits. Boil the reserved juices to reduce them before adding them back to the filling.
7. Use thickeners
Don't skimp out on the cornstarch, flour, or other thickeners that may be in the pie filling recipe. They will help to thicken the liquid in the filling so it doesn't seep into the pie crust and make it soggy.
Practice your pie-making skills with these Tested-Till-Perfect recipes:
Best-Ever Apple Pie
Old-Fashioned Blueberry Pie
No-Bake Chocolate Marble Cheesecake Pie
Retro Banana Cream Pie