TIL a weird trick for keeping pie crust from getting soggy

I made a blueberry pie last weekend and the bottom crust was a total mess, just wet and soft. I read online to pre-bake the crust for a bit, but I didn't have pie weights. So I grabbed a box of uncooked spaghetti from the cupboard and laid a bunch of strands over the crust before baking it blind for about 12 minutes. It worked like a charm, the crust stayed firm and held up after I added the filling. Has anyone else tried something this odd that actually worked out?

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2 Comments

skyler_smith26mo ago

My grandma used dried beans!

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the_sean6mo ago

Ever wonder if the type of pasta matters? Like, would thick fettuccine work better than thin spaghetti, or does it not make a difference?

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