Prevent Soggy Crusts for Cream Pies

To prevent crust from becoming soggy with cream pie, sprinkle crust with powered sugar.

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Do you sprinkle the powdered sugar before you bake the crust or after? If after it's baked, do you wait until it's completely cool?

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To reply to auntiem39, one would sprinkle with the sugar before baking. I believe the idea is to keep the crust from being so porous. Another way is to bake the crust (unfilled) about a third of the time called for in the recipe, then allow to cool completely before pouring in the filling. Check part-way through this final step to see if edge is too "done." If so, cover it with foil and continue baking.

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This is in addition to my previous feedback: I was referring to pies that have baked filling. I believe auntieM39 was referring to those where you baked the crust completely and then added non-bake filling. Am I right? In any case, the sugar should be added before baking the crust. Correct me if I'm way off!

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You're right. I was referring to pie crusts baked before a filling is added. When you said "cream pie," I assumed you meant something like chocolate cream, cocoanut cream, etc., where the crust is baked before the filling is added. Thanks for setting me straight.

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Also for those fillings that are cooked and poured into a baked crust, if you pour them into a glass dish to cool for 30 minutes on the counter, then pour them into the crust your shell will be less soggy.

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Food and Recipes Food Tips Helpful HintsApril 29, 2008
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