[Sca-cooks] Pie crust help!!!

[Avraham haRofeh]

> My problem is with soggy pie crusts.  I have
> been using exclusively the Pillsbury refrigerated
> pie crusts.  They are easy to use and taste like
> real pie crusts.  I have made two crust pies,
> one crust pies, and pies using pre-baked crusts.
> In every instance, no matter what I do or
> how I try to keep the filling from being too
> juicy, I still get soggy pie bottoms.  I am
> in dispair!  How do I make a juicy fruit pie and
> not get soggy pie crusts?  I am at my wit's end!
> Help!!!

1. Dock the crust, then pre-bake.

2. Spread a small amount of melted jelly (of a compatible flavor) over the 
crust before adding your filling.

3. Other than that, there isn't a whole lot you can do - if the pie sits 
more than 24 hours after baking, the bottom crust is going to start to get 
soggy.

****************
Reb Avraham haRofeh
     (mka Randy Goldberg MD)
Quarterly azure and argent, four mascles counterchanged
Random Tag: Any sufficiently advanced magic looks like technology. – Clarke’s Law