I will be going to Oklahoma for Thanksgiving from Dallas but will be leaving the day before; I have asked to bring both a pumpkin pie and pecan pie. Any suggestions on how I should transport these to keep them from getting a soggy crust. I tried to beg off with just pecan pie bars but that didn't go over well. I can try to bake day before in the morning but how do I keep both fresh and not soggy? Thanks for any advice.
I would like to know the answer to that also I have been in the same situation and mine were soggy when I got there. Maybe just cover them with foil and set them in a cardboard box to transport.
Brush the crust with a little beaten egg white and bake about 5 minutes in a 350 degree oven. Then pour in the filling and bake as you normally do your pies. Remember the key to a good pecan pie it 325 degrees and take out before the center is set. It will finish baking in the pan and then it won't be too hard to cut or eat. I bake mine at 325 for 55 minutes and test the center with my finger. I can tell when it is set but not too done. Good Luck!
Umm... I have never had a pie get soggy. I would think that leaving it open, uncovered would help with condensation, but other than that I am clueless. Are you putting them in the fridge prior? Pies dont need to go into the fridge, I would think that would give them more moisture.
Maybe someone will have a good tip for you.
Hi Kris,
I second the motion for letting the pies cool completely. Keep in mind this can take a few hours. I've brought pies lots of places and never had a soggy crust.
I usually cover loosely with plastic wrap and not tightly with foil.
Happy Thanksgiving!
M.
Let them cool completely before covering them. This will keep condensation from forming. That condensation would be the only thing making the crust soggy, so they should be just fine.
