Preventing a Soggy Bottom

One of the most common issues with fruit-filled pies is a soggy bottom or a filling that is runny. Some methods call for the fruit or its juices to be precooked, before adding it to the crust, to prevent this. However, you can definitely make an uncooked fruit-filled pie that isn’t soggy or runny.

Fruits release a lot of juice when baked, and it is important that it thickens fully before the baked good is removed from the oven. Oftentimes a fruit pie is runny simply because it didn’t bake long enough. Here are a few tips for preventing a soggy bottom with fruit-filled pies: