How to Stop Mince Pies Bubbling Over (Tips & Tricks)

You’re all set to bake your delicious mince pies, but you’ve heard that the filling can sometimes bubble over and make a mess. Is there anything you can do to prevent this from happening?

There are many ways you can stop your mince pies from bubbling over. The most important trick is to prevent steam from getting trapped under your pie crust and not to overfill your pie case.

Here are some simple tips on how to stop mince pies from bubbling over. 

Why Your Mince Pies Bubble Over

Mince pies are a popular holiday treat, but they can sometimes tend to bubble over in the oven.

There are a few reasons for this, including the fillings and the pie crust.

The Filling

• Overfilling the pastry cases: If you fill the cases too much, the filling will expand and spill out during baking.
• Improper baking temperature: If the oven is too hot, the filling will boil and cause the pastry to overflow.
• Using a too-juicy filling: If the mincemeat filling is too wet, it can cause the pies to bubble over.

Bubbling Pie Crust

Pie dough can form bubbles while baking due to steam generated from the butter.

As the butter melts and heats up, pockets of hot air are created, which have nowhere to escape causing them to push upwards and create both bubbles and cracks on the crust’s surface.

When the pie crust rises too much, it creates more space for the filling to expand into, which can cause it to boil and overflow.

How to Prevent and Stop Your Mince Pies from Bubbling Over

To prevent and stop mince pies from bubbling over, you can do these tricks to the filling and the pie crust.

Filling

• Fill the pastry cases only to three-quarters full. Keep the filling below the crust level. Though not the best, this option leaves a little room inside the pie for the steam to raise the filling without going over.
• Use a pie bird. A pie bird is a small ceramic funnel placed in the center of a mince pie to help steam escape without bubbling over.
• If you can’t find a pie bird, you can make a hole in the top of each pie and place a small cut piece of straw or uncooked macaroni into it.
• Bake the mince pies at the right temperature, usually around 375°F. Ensure your oven is not too hot and preheat it to the recommended temperature before baking.
• Use a drier mincemeat with less moisture content. Strain the mincemeat filling to remove any excess juices.
• Add breadcrumbs or oats if necessary to absorb some of the liquid.
• Use a pie shield or foil to cover the edges of the pies and prevent them from over-browning.

Pie Crust

• Roll out the pie crust evenly and not too thin.
• Chill the pie crust before baking to help it retain its shape.
• Prick the bottom of your pastry cases with a fork to allow steam to escape.
• Brush the surface of each pie with milk or egg wash before baking. This will help create a seal and prevent any bubbles from forming.
• Use pie weights or dried beans to keep the pie crust from puffing up during baking.
• Bake the pie crust for a few minutes before adding the filling to help it set and prevent it from rising.

FAQs

How do you keep pies from sweating?

Pies can easily sweat when the humidity is high or when stored in a warm environment.

To keep your pies from sweating, you should bake them on dry, low-humidity days and store them in the refrigerator after they have cooled.

How do you keep the bottom of mince pies from getting soggy?

Making sure your mince pies don’t get a soggy bottom is easy with the right techniques.

• One way to prevent a soggy bottom is by blind baking, which means pre-baking the crust before adding the filling.
• You can also prick the base with a fork to allow steam to escape and use a metal baking sheet lined with parchment paper for extra heat transfer.
• Another helpful tip is to scatter 1/3 of the recipe’s sugar on the bottom crust before filling it.
• Finally, cool any fillings before adding them to the pastry.

How do you seal a pie?

Making a perfect pie crust is an art form; one of the most important steps is sealing it properly. Sealing a pie ensures that the filling stays in place while baking and prevents leakage.

Here are some tips on how to seal a pie:

• For single-crust pies, fold the edges of the dough under itself so that it fits snugly against the sides of the pan. Use your fingers to crimp or flute the edges for a decorative finish.
• For double-crust pies, moisten the edge of the bottom crust with water before placing the top crust over it. Press down on both layers with your fingers, or use a fork to create a tight seal around the edges.

No matter what type of crust you’re using, brush it with an egg wash before baking for extra golden color and shine.