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Preventing Leaks in Pie Crust

By Cook's Illustrated Published July 2010

Cracks in pies with custard or other wet fillings may seem like par for the course, but they don't have to be.

Brushing the prebaked crust for our Deep-Dish Quiche Lorraine with lightly beaten egg white when it comes out of the oven helps seal any cracks. (The heat from the crust cooks the egg and creates a seal.) This trick will work with any blind-baked pie crust, though it is necessary only for custards or other wet fillings.