How to stop your pumpkin pie crust from getting soggy

Nothing can dampen that festive spirit quite like a soggy pie crust. If you’ve ever faced this disappointment, you’re not alone. Thankfully, with a few simple tips and techniques, you can ensure your pie crust stays crisp, allowing you to enjoy every delicious bite of your pumpkin pie.

How to keep pumpkin pie crust from getting soggy.

Blind Bake the Crust

Blind baking or Pre-baking the crust is the prime way to prevent pumpkin pie filling from leaking through the crust. To do this, preheat your oven and place the crust in the pie dish. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for about 15 minutes, remove the parchment paper and weights, then bake for an additional 5 minutes. This will help create a barrier between the filling and the crust. For more info on pre-baking check out our guide: why & when to pre-bake pie crust.

Use an Egg Wash

Using an egg wash made from a beaten egg on the crust before adding the filling is another effective way to prevent leaking. Simply beat an egg and brush the wash onto the bottom and sides of the crust before adding the filling. The egg wash will help create a seal, preventing the filling from seeping into the crust.

Don’t Overfill the Pie Crust

It’s important not to overfill the pie with filling, as this can cause the filling to bubble over and leak through the crust. Fill the pie crust about three-quarters of the way full to leave enough room for the filling to expand while baking.

Chill The Pie Before Cutting and Serving

Allowing the pie to cool and chill before serving can also help prevent leaking. This will allow the filling to set and firm up, reducing the risk of it spilling over.