Few things are as disappointing as a soggy pie crust. Whether you're baking one from scratch or heating up a frozen favorite, achieving that golden, flaky crust can seem like an impossible task. 

Pot pies, with their creamy, high-moisture fillings, are especially prone to this common issue. But don't worry—there are tried-and-true techniques to keep your crust crisp and your pie perfect.

Here they are, straight from my kitchen to yours.

6 Ways to Avoid Soggy Pot Pie Crusts When Baking from Scratch

Listen, I’ve been baking pot pies longer than some of you have been alive, and let me tell you—nothing breaks my heart like a soggy-bottomed crust.

You put in all that effort, and instead of that perfect, flaky bite, you get mush. No, ma’am. Not on my watch. Let’s talk about how to avoid that culinary tragedy.

1) Start With the Right Dough

First things first, you’ve gotta start with the right dough. I’m talking buttery, rich, melt-in-your-mouth goodness. None of that flimsy, store-bought crust nonsense—it doesn’t have the backbone to hold up to a creamy filling.

Chill that dough like it owes you rent. Cold dough equals flaky layers, and flaky layers are what we’re after.

2) Blind Baking 

Next, let me tell you about blind baking. It’s not just some fancy chef term—it’s your best friend.

Before you even think about adding your filling, pop that crust in the oven with some pie weights or dry beans to keep it from puffing up. Give it a head start, so when the filling joins the party, it doesn’t turn into a soggy mess.

3) Layer the Bottom Crust 

Now, here’s a trick that’ll change your life: breadcrumbs, cheese, or even a little layer of crushed crackers on the bottom crust. It soaks up any extra moisture like a pro, keeping things crisp.

4) Brush Your Crust with Egg

Make sure you don’t skip the egg wash—it’s like a shield for your crust. Brush it on before you bake to get that crust nice and crispy. 

5) Thicken Up Your Sauce 

Let’s talk sauce. If your filling’s too runny, no crust in the world is gonna save you. My sauce? Thick, creamy, and just the right amount of decadence—it’s been my signature for over three decades.

Use a little flour or cornstarch to thicken things up, but don’t overdo it. Nobody wants paste.

6) Bake On the Lower Rack

Finally, bake your pot pie on the lower oven rack, right above that heat source. It’s the magic spot for crisping up that bottom crust while the top gets golden.

Trust me, when you pull that pie out of the oven, and it’s all flaky, buttery perfection, you’ll thank your favorite Brooklyn Auntie for steering you right.

4 Ways to Avoid Soggy Crusts with Frozen Pot Pies

Alright, let’s talk frozen pot pies. They’re the busy person’s best friend, but let me tell ya, they’ve got a bad habit of turning crusts into soggy, sad excuses.

But don’t worry, I’ve got a few tricks up my sleeve to keep that crust crisp and fabulous.

1) Thaw Your Pie in the Fridge

First off, patience is a virtue. If you’ve got the time, let that pie thaw in the fridge for a bit before you bake it. I know, I know, who’s got time for that? But if you skip this step, you risk uneven cooking, and nobody wants a half-frozen filling with a burnt crust.

If you can’t thaw it, don’t worry—I’ve got backup moves.

2) Preheat Your Baking Sheet 

Here’s the big secret: preheat your baking sheet. Get it nice and hot before you put the pie on. This way, the heat hits that bottom crust right away and gives it a fighting chance to crisp up instead of going soggy from the get-go. 

3) Give Your Pie Some Breathing Room 

Now, don’t forget to give your pie some breathing room. Take a sharp knife and cut a few slits in the top crust. Those little steam vents will keep the filling from turning into a swamp and ruining your flaky dreams. 

4) Monitor Your Pie 

Oh, and keep an eye on it while it bakes! Follow the package instructions, sure, but check in on that crust. If it’s browning too fast, throw a little foil over the top.

If it’s taking its sweet time, let it go another few minutes. Every oven’s got its quirks, so don’t just set it and forget it.

The Only 5-Minute Quick Heat Pot Pies

I’ve been catering for over 30 years, and let me tell ya—there’s nothing that says comfort quite like a good ol’ pot pie. I can whip you up a mean pot pie from scratch any day of the week, but here’s the thing: not everyone has the time or energy for that.

Between work, errands, and keeping up with life, who’s has two hours to spend on a pot pie? That’s why I put my heart and soul into creating Aunt Ethel’s Quick Heat Pot Pies.

It’s the same buttery, flaky crust you’d expect from a homemade masterpiece, paired with my signature thick, creamy filling. The only difference? You can have it ready to eat in five minutes flat. 

How It Works 

Here’s how it works: the crust and the filling come separate, so you don’t have to worry about soggy crusts. 

Pop the crust in the toaster to get that perfect golden crisp, and heat the filling in the microwave. Then you just combine the two, and boom—comfort food magic. 

It’s fast, it’s easy, and it’s downright delicious.

Why I Created These Pies 

I created these pies because I wanted everyone—whether you’ve got all the time in the world or just five spare minutes—to be able to enjoy a homestyle pot pie without cutting corners on flavor.

They’re perfect for busy parents, office workers, students, or anyone who just needs a little taste of love in their day.

From My Kitchen to Yours

Whether you’re a pot pie purist who loves the from-scratch experience or someone who craves that homestyle taste without the time commitment, there’s a solution for everyone.

With a few simple tricks, you can say goodbye to soggy crusts and hello to golden perfection—no matter if you're baking homemade or frozen.

And when life’s too busy, Aunt Ethel’s Quick Heat Pot Pies are here to save the day. Delicious, hearty, and ready in just five minutes. They’re proof that you don’t have to compromise on flavor, no matter how packed your schedule is.

But remember these tips because life’s too short for soggy pot pies!

-xoxo from your bad@*$ Auntie Ethel