Posted by gerard on November 06, 1997 at 15:54:27:
In Reply to: Weepie cream pies posted by Malinda Fry on November 05, 1997 at 23:01:48:
: What is the best method of keeping refrigerated pies, particularly cream pies from getting soggy. This is in a restaurant kitchen. Thanks
Do you bake them yourselves ? if so I suspect they are cornstarch based creams? which is susceptable to weeping. Try splitting the starch with cake flour, makes a more stable cream. Ditto for tarts made with starch based custard, the acid in the fruit breaks down the cornstarch, best to use cake flour,
"Swans Down" is a good flour available in the supermkt.
You ever notice how Chinese leftovers turn watery when reheated? its the cornstarch in the quick sauces they make.
PS, if its the crust thats the problem, you can bet its the same cause (cornstarch) dissolving and soaking into the crust.
Gerard.