I enjoy cooking and since last year have often made pies, sausage and onion, chicken and leek and various apple pies.
At the beginning I could never get rid of the 'soggy bottoms ' thing.
But I've tried various methods including baking the base for a while first. Then I started to use those porcelain beads or rice that is put on a piece of baking paper inside the base to keep the shape. I recently heard about placing a heavy iron dish under the shelf of the pie, it's meant to produce more heat.
It also depends on the type of dish you use. Some say glass is better because it let's more heat through.
Any suggestions?
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