
Things bakers know: To avoid a soggy bottom, bake your pies like pizza
A hot baking steel or stone helps your bottom crust bake up nice and crispy.
May 10, 2022
Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is the former Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.