How to keep a pie crust from getting soggy?

Before filling, brush the bottom crust with an egg wash (1 egg beaten together with 1 tablespoon water). As the pie bakes, the egg will form a barrier between the crust and the filling.

Do you peel peaches before baking in a pie?

It's not necessary to peel peaches before baking; it’s personal preference. The skins will soften and bake into the pie, and can provide more color. I prefer removing the skins in this recipe, for a smoother, more even texture.

How to tell when peach custard pie is done?

A custard pie is done when you gently shake the pan (or the rack it’s baking on) and the pie is slightly jiggly in the middle, but not around the outside. And, a knife inserted in the middle should come out clean.

What are pie weights?

Pie weights are small ceramic or metal balls that are used as a temporary filling to pre-bake pie crusts. They provide enough weight to keep the crust from puffing up during baking.

Peach and Blueberry Pie Recipe | A Well-Seasoned Kitchen®

Ingredients

Scale

1 cup granulated sugar
3/4 cup skim or 2% milk
3/4 cup nonfat, plain Greek-style yogurt
2 large eggs
1/4 teaspoon almond or vanilla extract
2 tablespoons all-purpose flour
2 teaspoons cornstarch
Pinch of salt
1 prepared pie crust (my favorite is Easy Flaky Pie Crust)
1 heaping cup fresh blueberries
1 heaping cup peeled, sliced, pitted fresh peaches

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Instructions

Position rack in lower third of the oven and preheat to 400 degrees. Spray a 9-inch pie pan with nonstick cooking spray.
In medium bowl, whisk together the sugar, milk, yogurt, eggs, and vanilla until well blended. Whisk in the flour, cornstarch, and salt until smooth and set aside.
On a lightly floured surface, roll pie crust into a 12 inch circle. Place crust in pie pan and trim so it overhangs edge evenly by about 1 inch. Fold edges under and crimp or flute. Place pie pan on a baking sheet.
Arrange blueberries in the bottom of the crust and top evenly with the sliced peaches.
Pour the filling on top (the fruit, especially the blueberries, will float but this won’t affect the final results).
Bake for 25 minutes, remove from oven and cover edges of the crust with foil or a pie crust shield (see Tip below) to help prevent over-browning.
Reduce heat to 350 degrees and return pie to the oven.
Bake 10 to 20 minutes longer or until a knife inserted at the center of the pie comes out clean.
Let cool for 1 and 1/2 hours.
Pie will settle during cooling.
Serve warm or chilled.

Notes

Tip for no-burn pie crust edge: To prevent the edges of a pie crust from over-browning before the pie center is done, simply cover it with a pie crust shield. I like the brand Mrs. Anderson’s Pie Crust Shield – easier and more reliable than covering the edge with foil.

Tip for no-soggy crust: If you want to make this, or any, pie ahead of time, brush the bottom of the crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking. This magically forms a barrier between the crust and the filling.

Author: (From "Fresh Tastes" by Lee Clayton Roper)
Category: Desserts, easy entertaining