Pastry bottom to my pie...

[Anonymousbird]

Do I just line the pie dish with raw pastry, add filling and pastry lid or does the base need some sort of blind bake?

Thanks

If I do plate pies I don't bother blind baking first, but a deep fill one I would because it's more likely to go soggy ime. So it depends on your pie and your dish

It's not particularly deep fill...

Oh what to do! Nothing worse than a soggy bottom!

If you have an aluminium pie dish, you shouldn't have a soggy bottom, but with a ceramic one you might. It is all to do with heat conductivity. Thin steel dish/plate probably OK, thick one not so sure.

I read an interesting pie pastry tip on the King Arthur Flour site, which was to sprinkle crushed cornflakes in the bottom of an apple pie crust to stop it going soggy. I tried it, and it worked, in that the crust was crispier, but you couldn't tell there were cornflakes in there. Not sure how it would work on a savoury pie, though.

The cornflakes idea is an interesting one, but if it was on the King Arthur Flour site, they know what they are talking about.