I've never baked pie before, so I made a novice mistake:
After the pie finished baking (the crust was flaky and perfect!), I placed it covered in the fridge before it finished cooling. This morning, I took the pie out and the crust was completely soggy! Is it possible to dry out the crust somehow so it's close to as flaky as it was the night before? I think I may return it to the oven at 175?F and try to dry it out like meringue. Any suggestions?
American-made, nonstick, cast iron goodness
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