Pie Crusts
Every year, when I make pumpkin pie, my crust is SOGGY before we get through 1/2 of the pie. WHY? How can I correct that problem?
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Every year, when I make pumpkin pie, my crust is SOGGY before we get through 1/2 of the pie. WHY? How can I correct that problem?
3 Comments
This recipe uses the same idea, but it works with any filling: http://food52.com/recipes/15143_meta_givens_pumpkin_pie
Alternatively, you could eat the pie faster! A certain amount of sogginess WILL happen over time; not much you can do about that.