I am a pretty good pie maker, but of late, I refuse to make certain pies (pecan pie, pumpkin,etc.) or fruit pies, because I loathe soggy crusts.
I don't mind going to any extra trouble to get the crust crispy. Is there no way? I've searched cooking sights and have found very litle info. I had an old cookbook that told about a slipped custard. The crust is baked first, and the custard in another pie pan, and you slip the cooled custard in. Pretty messy! Surely someone can find a way to cook the custard on the stove, or at least part of the way.
Any suggestions or hints? My next idea is to write Cooks Illustrated. I have a new subscription (it's great) and you would think the folks there would come up with a plan.
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