Blind baking is also very important as it stops the pastry from
getting soggy once you add you pie filling.
This step its very important, because it will avoid the crust from
getting soggy once you pour the filling.
Not exact matches
You can make it
once and eat for 2 - 3 days without any of the veggie
getting boring, wilted or
soggy!
Once assembled, the recipe does not keep well (it'll
get soggy).
Frozen produce to the rescue: While it
once got a bad rep (remember that grayish
soggy spinach you grew up with?)
Once cooked, I line them up individually on paper towels or parchment paper so they don't
get soggy.
But I must be the «fool» that
got away because
once I covered the base with the tomato sauce it became very
soggy.