How can you get a pie crust for a custard pie (sweet potato) to turn out crisp on the bottom? Do you prebake?

Answer 1

I've heard of brushing a beaten egg on the bottom of it (before baking) keeps it from being soggy.

Answer 2

You should be able to use the standard double pie crust that is used for fruit pies. The main ingredients would be just flour, butter or shortening, and cold water. I think the recipe is as follows: 2 cups flour 3/4 cups butter (or shortening) 3-4 tablespoons ice water. The cold water helps to make the crust flakier. I usually add butter to my crust to make it more flavorful. You can add a tablespoon of cinnamon or nutmeg to the flour if you choose to add a bit of spice to it, but that's up to you. When you prepare your ingredients, add a couple of ice cubes to 1/2 cup of water. That way when you are ready to add it by the tablespoon, you'll have the cold water you need for the pie. Because the sweet potato pie only needs one crust, you can divide the dough in half and either make 2 pies or freeze the second half for another time.

Answer 3

If you are making your own crust, you have to cut in the shortening until the mixture looks fine and mealy. This is how you are supposed to make crust for a one-crust pie. It will not get soggy, I promise. And do not prebake.

Answer 4

yes, I would prebake it.