Cardamom Pie Crust & How To Prevent A Soggy Bottom galette

Cardamom spiced pie crust is a delicious and flavorful variation of the classic pie crust. The lovely cardamom spice adds a warm, and earthy flavor that pairs perfectly with various fillings. Good pie dough is made with cold ingredients, such as butter and ice-cold water, which helps to create a flaky texture. The dough should be rolled out thinly and evenly then crimped or fluted around the edges of the pie plate – or rolled out into a large circle to make a galette.

This cardamom spiced pie crust is a bit larger than other standard recipes to make sure that you can make a beautiful lattice topping or have enough to make a rustic folded-over galette. This recipe yields one pie crust and can easily be doubled or more to make as many as you like. I usually make four (4) and freeze what I am not using. Plus I will show you how to prevent a soggy pie crust (bottom of the pie) using an egg wash and fork-poked holes.

Why You Should Use Cardamom In Pastry

Cardamom is a spice that is often used in pastry. It has a warm, slightly sweet/earthy/minty flavor that pairs well with many different kinds of pastry desserts. Cardamom is often used in Scandinavian pastries, such as cardamom buns and cinnamon rolls. It is also used in Indian and Middle Eastern pastries, such as baklava and naan. Cardamom can be added to pastry dough, fruit filling, or glazes. It can also be used to make cardamom sugar, which can be used to dust pastries before serving.

Ground cardamom in a teaspoon on a wood board

Cardamom is a good source of manganese and dietary fiber. It also contains small amounts of other vitamins and minerals. Cardamom has been shown to have some health benefits, such as reducing inflammation and improving digestion.

If you are looking to add a new flavor to your pastry, cardamom is a great option. It has a unique flavor that adds depth and complexity to your pastry. Try cardamom in a peach, pear, or apple pie. I add a dash to the cream for my coffee.

Ingredients In Cardamom Pie Crust

mirror with measuring spoons of salt, sugar and cardamom to make Cardamom Pie Crust & How To Prevent A Soggy Bottom

To make cardamom spiced pie crust, you will need:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cardamom
10 tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water (added slowly)
1 egg for an egg wash

The equipment needed is either a food processor or a pastry cutter.

Instructions To Make A Cardamom Pie Crust

Fill a glass with ice and water. Then pour the correct amount into a measuring cup.

Cut very cold butter into small diced cubes.

In a food processor add the dry ingredients ( flour, cardamom, sugar, salt).

Add in the diced butter.

diced butter and dry ingredients for Cardamom Pie Crust & How To Prevent A Soggy Bottom in a food processer

Pulse the ingredients until the dough resembles coarse crumbs.

Very slowly drizzle in the ice water, pulsing until the dough just seems to come together.

Spread out a piece of plastic wrap on the counter and pour the dough onto it.

Use the plastic wrap to push the dough together and form a disc.

disc of Cardamom Pie Crust & How To Prevent A Soggy Bottom for baking in plastic wrap on the counter

Refrigerate for at least 1/2 hour before using.

Notes

Butter can be frozen and then grated on a box grater. I usually just slice the butter lengthwise on each half then dice.
You can use a pastry cutter or your hands to work the butter into the dough (not recommended).
Be sure to keep the butter cold and in small pieces – that is why I use plastic wrap (and not my warm hands) to shape the dough into a disc.
This dough can be stored in the refrigerator for 3 days, and in the freezer for 3 months.
Flour your work surface and rolling pin generously when you go to roll out the dough.
Roll from center to edge and keep it moving.

How To Prevent The Crust From Having A Soggy Bottom & Keeping It Crisp

Use cold ingredients. Make sure your butter, water, and even your pie plate are cold before you start making your crust. This will help the crust to stay flaky and not absorb too much moisture from the filling.
Don’t overwork the dough. When you’re mixing and rolling out the dough, be gentle. Overworking the dough will make it tough and more likely to absorb moisture.
Use a light hand with the filling. Don’t overload your pie with filling. Too much filling will weigh down the crust and make it more likely to become soggy.
Use a double crust. You can always make a double crust pie if you’re worried about your crust getting soggy. The top crust will help to protect the bottom crust from absorbing too much moisture.

Using a fork, poke holes in the bottom crust and then use a pastry brush to brush the crust with egg whites. This trick works amazing for providing a protective layer – I also do this to my pizza crust but with olive oil instead of egg.

Before you bake your pie, brush the top crust with the rest of the egg beaten with a tsp of water to have a beautiful golden brown pastry.
Line with sides of the crust pie shields or aluminum foil strips to prevent burning.
Let the pie cool completely before serving. This will give the crust time to set and firm up.

A perfect pie crust is made with cold ingredients, such as butter and water, which helps to create a flaky texture. The dough should be rolled out thinly and evenly, and it should be crimped or fluted around the edges of the pie plate. The pie crust can be pre-baked before adding the filling, which helps to prevent it from becoming soggy.

Selecting The Right Bakeware

Selecting the right type of pie dish for your pie recipe can make all the difference in the outcome of your pastry. The best bakeware for pies is a deep-dish pie plate. It should be made of a material that conducts heat evenly, such as glass, stoneware, or ceramic. The pie plate should also be the right size for the amount of pie you are making. A deep-dish pie plate will help your pie cook evenly and prevent it from over-browning.

A glass pie plate usually works the best in most pie crust recipes. I love my Pampered Chef stoneware pie pan but it does require a slightly longer time to bake. It is also important to use a lower rack in the oven (the lower third, not the very bottom but one up). This will help the crust crisp up while giving more circulation to the top of the pie. Pies usually bake at a higher temperature in a preheated oven to achieve just the right browning on the bottom of the crust and a beautiful golden brown on top.

To bake a one-crust galette, line a metal pizza pan with a piece of parchment paper and bake at high heat (around 400 degrees F). Having the pie shell spread out is a good way to get out any excess moisture (which is a common reason for a soggy crust)

How To Blind Bake

Instructions:

Preheat your oven to 375 degrees Fahrenheit.
Roll out your pie crust and place it in a pie dish.
Trim the excess dough around the edges of the pie dish.
Prick the bottom of the pie crust with a fork.
Place pie weights, uncooked rice, or dried beans in the pie crust.
Bake the pie crust for 15 minutes.
Remove the pie crust from the oven and let it cool completely.
Remove the pie weights or dried beans.
Your pie crust is now ready to be filled with your favorite pie filling.

To use pie weights, you can use dried beans, rice, or even uncooked lentils. You can also buy pie weights specifically made for this purpose. When using pie weights, be sure to spread them evenly in the bottom of the pie crust. This will help to prevent the crust from bubbling or shrinking.

Rice in a metal bowl to use as pie weights

Once the pie crust has been blind-baked, you can remove the pie weights and fill the pie with your favorite filling. Be sure to crimp the edges of the pie crust before adding the filling. This will help to keep the filling from leaking out. This works great for custard-filled pies!

What You Can Use Cardamom Pie Crust For (Sweet & Savory)

One Crust Pies

Galettes
Pumpkin Pie

2 delicious looking pumpkin pies on cooling racks

Pecan Pie
Quiches
Tarts
Hand pies or empanadas
Cold custard pie

Double Crust Pies

Any fresh fruit pies – apples, berries, peaches, pears

Chicken pot pie
Shepherds Pie (either 1 or two crusts)

Wrapping Up Cardamom Pie Crust & How To Prevent A Soggy Bottom

If you have enjoyed any of my other posts, you will notice my slight obsession with cardamom, and using it in pie crust is no exception! This recipe for cardamom pie crust & how to prevent a soggy bottom will show your fillings who’s boss – you!

Some other of my favorite cardamom recipes are- a cardamom granola recipe that is a best-seller at local markets – check it out here. I also add some to my hamburger buns, no knead dinner rolls, and overnight oats. It is truly an amazing spice and I hope I have inspired you to try some.

Having a good pie crust recipe in your culinary arsenal is essential. Making and sharing pies is a tradition as old as time and I’m quite sure that this recipe will help bring delicious baked goods from your oven to your table.

Stay Inspired,

Sarah