Pies shells should be filled with which type of filling?

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The main idea is moisture control and texture of the crust. Pie crust stays crisp when the filling isn’t hot, because hot or warm filling releases steam that can soak into the crust and soften it. Cooling the filling before putting it in the shell keeps the crust crisp and helps the filling set properly so the slice holds its shape. This is especially important for cream and custard-type fillings, which benefit from a firm, chilled consistency. So, filling the shell with cooled filling preserves both the crust’s texture and the filling’s stability.