Perfecting an apple or blueberry pie starts with the crust. Learn how to microwave crusts for speed and whether to pre-bake the bottom of an apple pie to avoid sogginess when using ready-made pastries.
The hardest part of making an apple pie is achieving a flaky pie crust with perfect proportions of fat and flour, but ready-made pastry crust gets the crust right every time. Rolled or folded pie crusts are usually sold in packs of two so you have a bottom crust for the pie plate and a top crust to cover the apples.
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Your microwave oven can be useful for more than just heating a cup of coffee or a bag of frozen vegetables. For something new, try using it the next time you make pie crust. Use a recipe specifically for microwave cooking or, if you prefer, use store-bought crusts or your favorite pie crust recipe.
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Underdone, soggy pie crust can put a damper on an otherwise tasty dessert. Crusts get soggy because the filling, usually fruit, releases juices, keeping the dough from getting crispy even as the pie bakes; pie shells under creamy custards also may remain soggy after baking.
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When you smell blueberry pie, you might experience warm, sentimental feelings as you remember eating dessert with your loved ones at a family gathering, around the dinner table. One slice, or one-sixth of an 8-inch pie, contains 271 calories. The calorie count would be higher if the pie is served with ice cream.
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