Award-winning chef's genius hack stops pies from getting a soggy bottom in oven

11 March 2024 , 16:13

527     0

There's an easy way to avoid a dreaded soggy bottom (Image: Getty Images)

In the true words of Mary Berry, no one wants a soggy bottom - especially when it comes to pies.

When the weather is miserable, there's no better reason to cook a home made pie for dinner - and this trick will make sure you won't be left disappointed with a soggy bottom when getting it out of the oven.

Award-winning chef Mark Greenaway has shared his easy trick that will impress any diner you're cooking for, and avoid soggy pastry at all costs. So whether you're a traditional meat pie lover or prefer to fill it with veggies, it's time to bake some delicious and tasty pies.

Now we all know the crust is one of the most important parts to a good pie. It's crucial to get it right with just the right amount of crunch but it can be tricky - and even harder to try and avoid it breaking apart while cooking. But thanks to Mark, who is currently running Grazing at The Caledonian, one of Edinburgh's iconic luxury hotels, your pie woes are no more.

The pro stated that the secret is to preheat your baking tray in the oven before putting the pie in for cooking, as ths will avoid any sogginess. This will also help to avoid any dreaded crust breakages and keep the pie in one piece.

Chef shares two ingredients that make perfect base for any soup - and stock hack

Some other top tips from Mark included not giving the top of your pie an egg wash but to swap it for something else instead. He told The Star to mix equal quanities of sugar and water, which he claimed will give your pie an "amazing finish". He also suggested refridgerating your dough after rolling to give it "time to relax".

The chef then weighed in on his favourite pie and revealed his favourite is a chicken tarragon and mushroom pie or a slow braised oxtail with loads of root vegetables. Additionally he added he does enjoy a Beef Wellington too. Mark said: "Once you master Beef Wellington, it it's incredible, and if you cook it at home everyone will be impressed."

Niamh Kirk