When baking custard pie, start it at high heat near the bottom of the oven, then lower the temperature to finish cooking the filling slowly.

Question

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Starting the custard pie at high heat near the bottom of the oven will set the filling quickly and prevent it from becoming too runny, then lowering the temperature will allow it to finish cooking slowly and evenly without overcooking the crust.

When Baking Custard Pie, Start It at High Heat near the Bottom