"N. Thornton" > wrote in message
m...
> Hi
>
>
> Baking an open top pie produces a hard top surface. For the next one I
> need a soft moist surface, no crusting. Its a basic question, but how
> do I achieve this?
>
> Its going to be lemon curd pie, lemon juice and peel in pineapple
> juice set with eggs, in a pastry bottm and sides. An its going to be
> irresistible. But how do I prevent that crust?
>
> Pies like this have been taking 1hr 15 mins at 170C, and theyre about
> 1.7" deep.
>
>
> Thanks, NT

Pies like this *generally* aren't baked with the custard. Blind bake the
crust and cook the custard separately. On custard pies I have bakes, there's
never been a crust. A skin maybe, but not a crust...it's firmer, but not
hard. Without the exact recipe, it's hard to determine the problem, however.

kimberly