The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions
1 answer 2861 views
6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 5 years ago

I store all my pies at room temperature, on the counter with a dishcloth draped over it, for protection. But it sounds like the filling of your pie was quite moist and the bottom of the crust became soggy? In that case I would re-heat it in a fairly hot oven {375F} to bring back some of the crust's crunch. So many of these variables depend on the recipe of the crust & the interior filling. My basic crust recipe is just flour, butter, salt and a very little bit of ice water to bind. Crusts without sugar or eggs tend to stay crunchier longer, once out of the oven, sitting at room temperature.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.