I made the perfect cherry pie with Door County WI cherries we brought back from our recent trip. Crust, made with KA all purpose flour, of course, was flavorful, tender and flaky. I would like to keep it that way. Do I refrigerate, freeze or leave it on the counter? Covered or uncovered? Paper, plastic, saran wrap or a cardboard box? What do I do to keep it good so I don't have to re-heat to get the crust good again?
How to store a pie so the crust doesn't get soggy
Replies to this discussion
You're not going to be able to retain that just-baked flakiness for long, unfortunately - if you want to eat the pie over the course of a few days. The weather/climate/filling conspire to make the crust soggy; humidity attacks it from the outside, the wet filling from the inside. I'd suggest your best course would be to cover with a cake cover or turned-over bowl - something that lets air circulate (doesn't trap moisture), yet still keeps the pie protected. Keep it at room temperature. You might even try keeping it in the turned-off oven, especially if your oven has a pilot light; the drier, the better.
Your best bet overall, to enjoy some now, some later, is to freeze individual slices, then reheat in the oven just before serving. Or, if you want to freeze a big chunk of pie because you know you'll consume that big chunk all at one sitting (among friends, hopefully!) sometime in the future, that would work, too. - PJH
One trick I have used is to paint the inside of the pie crust with egg white wash this seems to help some by putting a barrier between the filling and crust. It works best when you are making cream pies, but I have noticed a difference with fruit pies also.
I agree with PJ on this one, covered, but not air tight, on the counter, in the coolest place you have in your house. If you refrigerate it, it will get soggy. Hurry up and eat it and enjoy it while it's fresh. :)
In addition to egg white, try heating a cookie sheet in the oven while preheating the oven. Put the pie plate on the hot cookie sheet when baking. This helps the heat on the cookie sheet transfer into the bottom of the crust and helps keep the crust from getting soggy.
Thanx domillho for a tip I hadn't thought of.