2 answers
★ Best answer
Dense jam with a high sugar concentration flows much slower than runny jam, so go for jams or crushed berries with thickener instead of syrupy preserves. You can also mix the jam with semolina or cornstarch before putting it in the pie - the starch will absorb the excess moisture and prevent the dough from getting soggy.
Jam draws moisture out of the dough because of its high sugar concentration! The dough absorbs this moisture, softens, and gives the jam a chance to seep deeper and spread. That's why the tip about semolina or a thickener works - they reduce the amount of free liquid in the jam, so it doesn't soften the dough's structure as aggressively.
Your answer
Log into answer.