What is the best way to store pies?
We picked a lot of blue berries recently and the wife has been baking pies. I've noticed that on the first day out of the oven the crust rocks. However,after we've eaten (we just cannot finish the whole thing), she covers it with foil and puts in on the counter. I think this makes the crust (top and bottom) go soggy much faster (e.g., covering up fried foods in this manner). The next day, the pie is still good but only a shadow of itself.
Any suggestions on storing pies so that it can continue to have that great crust?
There is no great way in my opinion to store fruit pie. It is never the same after it is cut. Heating the pie up in the oven or toaster oven helps somewhat. (Not the microwave-- killer of pies.)
And even for enthusiastic pie eaters, a whole 9 inch pie is a lot of pie for two people to eat. My solution is to both make smaller pies and freeze the filling.
I like smaller 7-8 inch pie pans. They cut into four generous slices which is perfect for Dinner Pie one day and Breakfast Pie the next. I also like the small Emile Henry pans, usually sold four to a set. When faced with a glut of fruit I prepare the fruit and freeze. If I have time, I create pies with crust, line the pan with plastic wrap, freeze, pop the pie out and vacumn seal. The pies are terrific when baked.
Pie crust is never as good the next day, and in the summer/humid weather, it really suffers. The refrigerator, however, is just as bad. If you do not have an air conditioned house or cool, dry place to leave your pies (I too leave mine on the counter, which is the best option, weather cooperating), then I suggest what I have taken to doing: make smaller pies. It is more rolling, etc., but you effectively have a fresh pie each time. You can buy small (6") pie pans, and freeze (unbaked) a few pies if you want.
Alternatively, you can reheat a pie to try to crisp it up--350-375 oven or 10 min or so.
I've taken to making fruit pies without a bottom crust because I was rarely happy with them anyways. And now that I have to be more aware of calories, it just seemed like a better trade off. Technically is it still a pie? Not sure but I still enjoy the nice top crust and the filling but without the soggy bottom crust. On cream pies I paint the bottom crust with chocolate after I've blind baked it so that the crust has some protection from moist fillings. And I think I recall that you can something similar with egg white or a syrup that might match some fillings better than chocolate. And then I leave mine out on the counter instead of refridgerating it.