have you ever used pie tape to keep the juices in?

[grasswire]

The peach pie I make at the coffee house is extremely juicy. Is there any value in that pie tape to keep it in?

[Lucinda]

1. I'm no help. I don't even know what it is!

:) But google is my friend.
Juicy fruity pies get a top crust with slits here. But that's because I'm lazy.

[Tesha]

2. my mom used to use it

especially on those incredibly juicy berry pies. However the bottom crust was always wetter when she did, so I think it's a trade off. She also used a pie crust shield for slower browning on the edge.

Thanks for bringing back those memories. She made the best pies I have ever tasted... the crust would flake and melt in your mouth. The fruit filling was always both sweet and "crisp" - oh man! I need to make a pie soon...

[Warpy]

3. For super juicy stuff, I prefer the pan dowdy to pies

The filling is precooked and put into a pie tin and one layer of crust is laid gently over it. The pie tin has to be deep enough not to let the juices escape. The pie is put under the broiler (but several inches away) to cook the top crust and get it golden brown.

I started doing it this way when I noticed my ex also left the soggy bottom and side crust sitting on the plate.

[spinbaby]

4. I don't have a soggy crust problem

The way to get a nicely browned crust seems to be to use those flimsy disposable aluminum pans. I get better results with those than with anything else.

[grasswire]

5. I don't have a soggy bottom problem

...because I'm using a convection oven. But the juices are bubbling up and out of the shell making the thing untidy looking.

The plus is that no one could think it anything but made from scratch, on site.

[Tesha]

6. Tapioca? Pre-cook the filling?

The problem is the juice runs onto the top and stains it?

Lift the upper crust until near the end of the baking cycle, maybe?