Has anyone else faced this? What do you do to avoid a soggy bottom?
Soggy graham cracker crust woes? Don't ditch it! It might be too much butter, skipping the pre-bake for wet fillings, letting the crust sit too long, or needing a blind bake for super wet fillings. Bonus tip: melted chocolate or egg white brushed on the crust can create a moisture barrier. With these tricks, you'll be a graham cracker crust champion in no time!Need some help here! Every time I make a graham cracker crust, it turns out soggy.
Got it! Make sure that crust is baked till it's golden and firm before filling it up, and a quick brush of egg white before filling can help keep it from getting soggy.Make sure your crust is baked long enough before adding any filling. It should be golden and firm to the touch. Try brushing a thin layer of egg white onto the crust before filling it. This helps create a barrier that prevents moisture from seeping in.
Yeah, chilling the crust beforehand is clutch! Stops it from going all soggy when you pour in the filling.I think chilling your crust before filling it might help. Warm fillings can make the crust soggy.
