On Fri 11 Nov 2005 07:44:48a, Thus Spake Zarathustra, or was it Nancy1?

>
> Wayne Boatwright wrote:
>> My pastry recipe and technique produces such a flaky pastry that it
>> bubbles up into the custard, often reaching the surface, in various
>> places throughout the pie. This is obviously unacceptable. Apparently
>> the weight of the thin custard isn't heavy enough to keep the crust
>> down. If I partially pre-bake the crust, the filling tends to dissolve
>> the flaky pastry on the bottom and leak between crust and pan.
>>
>
> I fix the leaky bottom (or side) crust problem by blind baking the
> crust AFTER brushing it with slightly beaten egg yolk. The yolk seems
> to seal it nicely without destroying its flakiness.
>
> N.

Thanks, Nancy. I may give egg yolk a try. I have tried using slightly
beaten egg white which proved to be ineffective.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!