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?