What technique is applied to prevent a pie crust from becoming soggy?

The technique of baking blind is particularly effective in preventing a pie crust from becoming soggy. This method involves pre-baking the crust before adding any filling. By doing this, the heat helps to set the crust and create a barrier that minimizes moisture absorption from the filling, which is crucial when dealing with wetter ingredients. This initial baking step allows the outer layer of the crust to firm up, contributing to a crispier texture and preventing the bottom from turning mushy after the filling is added.

While chilling the dough before baking, using a thicker crust, and adding more water to the dough may have some effect on the crust's texture or handling, they do not specifically address the issue of sogginess as effectively as baking blind does. Chilling can help with the dough's elasticity and prevent shrinking, a thicker crust may take longer to cook through and might not eliminate moisture issues, while adding more water can actually make the crust tougher and more difficult to handle. Thus, baking blind stands out as the most reliable method for achieving a crisp pie crust.