Crispier Custard Crust

When you are baking custard in a crust, the crust can sometimes become soggy once it is prepared.

To help prevent this the next time that you make your recipe, break your eggs into a bowl before adding to the recipe.

Slightly mix the egg so that it is just combined.

Pour the egg into your prepared pie shell and tip the pan so that the egg touches all of the surface of the shell that the mix will be touching.

When you are done coating the crust, pour the egg into your mixture and continue to prepare as normal.

When you bake your pie the egg coating will cook first helping to preserve your crust.