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DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » I have a pie pastry quest... » Reply #16

Response to Arkansas Granny (Original post)

Sun Oct 6, 2019, 05:17 PM

16. Why is the crust soggy?

The crust of a cream pie should not get soggy. So why? Is the crust is not baked long enough. Too much flour and not enough fat in the crust? Dark metal pie pans used instead of glass? The custard is not cooked enough? Usually the main problem is the meringue is weeping because it is not cooked enough or portions of egg white to sugar are not correct.

if you think you will have to make the pie a long before serving or have pie left over, make a French meringue, then run it under the broiler a few minutes to brown the top. Pie crust should not need any protection.

A fruit pie which is juicier might leak on to the crust, but yum,yum, a gooey fruit pie crust is not bad.

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