When Things Go Wrong

If you prebake the pastry shell before filling, you probably will not have any problem with a soggy crust. However, should it happen, here are some suggestions:

· Make certain your oven is reaching the correct temperature. You may have to check the dial setting with an oven thermometer.

· If your oven is like an old gas oven, you will want to use the lowest rack. I have found this helps the bottom crust to bake before the fruit gives up its juice.

· To help absorb part of the fruit juice, spread finely ground nuts, such as almonds or filberts, or fresh, good quality bread crumbs in the pastry shell before filling it.

If you have partially baked a pastry shell and the sides have browned a bit too much, it may be advisable to drape several 5-inch-wide strips of aluminium foil loosely around the edge of the pan before doing the final baking to prevent burning. This is only necessary with a topping (such as nut or streusel) which does not come up to the edge of the sides. You need not worry about a pastry shell filled with a meringue or soufflé topping, because this will puff up to the edge of the shell, thus preventing the sides from browning rapidly.