Soggy-bottomed

Describing something, typically baked goods, with a moist, damp, and undesirable underside. This often results from inadequate baking, insufficient air circulation, or the absorption of moisture from fillings or surrounding environments. The texture is usually soft, mushy, and unappetizing, contrasting with the expected crispness or firmness of the exterior. The term is most commonly associated with pies, tarts, and pastries but can be applied more generally to any food item where the bottom's texture is compromised by moisture.

Soggy-bottomed meaning with examples

• After letting the apple pie cool on the counter without a wire rack, the crust developed a noticeably soggy-bottomed appearance. The filling’s juices seeped into the pastry, making it difficult to cut and significantly diminishing the enjoyment of the dessert. The once golden bottom had turned a pale, damp color, betraying its less-than-perfect texture. Next time I'll use a rack!
• Despite the delicious filling, the quiche suffered from a soggy-bottomed base, likely due to the wet vegetables. This made it almost impossible to serve neat slices; instead, the whole thing crumbled apart. Proper blind baking of the crust would have prevented this moisture absorption. This outcome was the price paid for my impatience with the baking time!
• The poorly designed container, unfortunately, turned the beautiful chocolate brownies into soggy-bottomed versions with all the moisture from the condensation being unable to evaporate. The bottom layer was so wet that they became completely inedible. My friend was so disappointed as he tried to use them in his ice cream sundae.
• We baked the pizza on a sheet pan instead of a pizza stone. This led to an inevitable soggy-bottomed crust, which contrasted sharply with the bubbly, delicious toppings. The bottom was far from crispy, and the whole experience was not as appetizing as it could have been. I was definitely unhappy and it ruined a family favorite.