How do you keep your lemon meringue pie crust from getting soggy?!

Question: How do you keep your lemon meringue pie crust from getting soggy?

My mother has been experimenting with different things to bake and sell at our family-owned restaurant. One of these is lemon meringue pie. Recently, one of beta-testers complained that the crust got too soggy after sitting in the fridge a couple of days. Is there any way to prevent this?

(Personally, I think it's fine; however, our tester said it ruined the entire pie so I would appreciate a solution to this!)

Answers:

After you put the raw crust into the pan, brush it with a beaten egg, then bake. The protein in the egg will create a water-tight seal on the crust as it bakes.

Usually the crust is cooked first, before filling is added.
There are glass or ceramic beads which keep it flat while cooking.

Blind bake it with pie weights or beans before adding filling only place back in oven after filling is set and only to brown the meringue

Try brushing the crust with a small amount of vegetable oil or butter before filling and baking. This should create a thin "barrier" which will help keep the crust dry for longer. Good luck!

I think 2 days is too long for a lemon meringue pie to be expected to stand up. Just make enought o sell in one day.

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How do you keep your lemon meringue pie crust from getting soggy?!

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