texpat wrote:

> For the last few years, I've been having a problem with cream pies - the
> ones with the pre-baked crusts and meringue toppings.
>
> Sometimes, when we cut the pie, there is a large amount of clear liquid
> that soaks through the crust. What am I doing wrong.

Sealing the crust with egg whites will help keep it from
absorbing moisture and getting soggy. When you prebake your
crust, brush it with egg white about 10 minutes before it's
done cooking.

--
Reg