Sort ingredients
dan78
QR Code
Listen
Pdf
To achieve a perfectly baked bottom crust, it's essential to direct as much heat as possible onto it. Instead of using a baking tray, place the pie plate directly on a preheated baking stone or steel. This method allows for optimal heat transfer to the bottom crust, ensuring it bakes thoroughly.
If your pie is filled with berries that may bubble over, start by baking it directly on the stone for the first half of the baking time. After that, transfer it to a preheated baking tray for the remainder of the time. This technique helps maintain a crisp base while preventing juices from spilling onto the stone.
For berry-filled pies, consider adding a thin layer of ground almonds to the bottom crust before adding the fruit filling. As the pie bakes, the almonds will absorb some of the released liquid, helping the crust stay crisp. If you prefer not to use nuts, fine breadcrumbs or semolina can be used as alternatives. I recommend almonds for their subtle flavor that complements most fruit fillings.