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A Crisper Piecrust

Martha Stewart Living, November 2002

The secret to keeping a fruit-pie crust from getting soggy is egg white. The proteins bond together and form a wall that prevents the filling's juices from seeping into the crust. Lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the fruit mixture. The coating will set as the pie bakes and keep your dessert crisp.

 

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