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