How can I keep the crusts on my fruit pies from getting mushy?

Question

It seems whenever I bake an apple or blueberry pie, by the second day the top crust gets soft. The blueberry pie that I make is absolutely delicious and I thought that when I followed the recipe to brush the top crust (before baking) with a bit of milk and then sprinkle with sugar, it would prevent the top crust from getting soggy but nope.....didn't work. With my apple pies, I was told to brush the top crust (before baking) with egg white and that didn't work either.

There has to be an answer to my dilemma?

Answer 1

Cool it completely, uncovered in fridge, make sure it's not warm at all. Check the bottom of the pan.  Then cover it up. I think you're covering it to soon and the moisture is making the crust soggy.

Answer 2

Your soggy problem probably has to do with how you are storing your pies.  If you cover them and refrigerate, all the moisture from your fruit gets "soaked up" by the dryness of the crust.  The only way I have found for this not to happen is to leave it uncovered and not in the fridge... however the pie will not last for as long this way.  So eat quickly.