If it's too wet it will
make the pie crust soggy.
Not exact matches
I just
made the
pies for the wedding and there was too much juice and I am pretty sure the
crust is all
soggy.
I have
made this several times and the taste is good but I
make a lot of fruit
pies and the
crust gets
soggy!
I actually googled it and saw it
makes sense to pre-bake or blind bake any custard type
pie to avoid
soggy crust.
Venting and crimping the top
crust doesn't just
make your
pie look beautiful; it also releases steam, prevents the
crust from getting
soggy, and keeps the filling sealed inside.
Every time I
make chicken pot
pie with puff pastry, the
crust comes out
soggy; I am not sure what I am doing wrong?