If you are happy making the pie, for whatever reason, then go for it. I surely wouldn't want to get further involved. I, too have been baking pies for nearly all my life. They were always my preference before I turned to caking. But I frequently bake the crust and filling separately when making a custard pie. I mean just the plain old custard, not necessarily any custard-based pie. I don't remember where I ever learned the trick, but I blind bake the crust then bake the filling in a greased pie pan the same size. When baked, it is a simple matter to slip the baked filling into the waiting crust. It assures a crisp, not soggy bottom crust. So, it appears there is nothing new under the sun, after all.
If you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.
If you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.
