Why crust pastry cannot be microwave?

Crust pastry cannot be effectively microwaved because the microwave heats food unevenly, leading to a soggy texture rather than the desired crispness. The moisture in the filling can make the pastry lose its flaky quality, and the high moisture environment of the microwave prevents proper browning. For best results, crust pastries should be baked in an oven where the dry heat can create a golden, crispy exterior.