It's only the first week in October but I'm beginning to plan for Thanksgiving.
I've always used a pre baked flaky pie crust for the pumpkin pie and I'm now (after only 20 years!!) wondering if that's the right choice. No matter what I do, the crust is always a bit too soggy on the bottom. Not surprising really with such a wet filling.
So the question is, is a flaky crust the way to go with a custard filling or is there a better choice?