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From: Tami Smith
Remote Name: 66.109.253.18
Okay, two tips. One, professionals make the crust for baked custard pies a little different. It's called "mealy" crust instead of flaky. When you make the pie dough, cut the fat in past "crumbly" until it is beginning to clump together, then add less water. This makes more flour granules coated with fat, so they can not absorb water. The crust takes less water, and then absorbs less water from the filling. If you want to be very fussy, you can make one batch of pie dough mealy and then one batch flaky. Use the mealy for the bottom crust and the flaky for the top crust of a two crust fruit pie. I do this in the fall, when I tend to make more two crust fruit pies and custard pies. AND, any pie crust will become soggy in the fridge. The custard begins to weep after storing for more than one or two days regardless of overbaking etc. Tami