Never Eat Soggy...Pumpkin pie crusts
There are two types of crust-lovers in this world: Those who want a flaky, crispy pie crust, and those who want a denser, chewy crust. Martinez is in the dense/chewy camp, and to achieve that, he does not par-bake his crust. Instead, he just rolls out the dough and pours the filling directly into the raw crust before baking it all at once. If you'd rather have flaky layers, par-bake the crust and let it cool before adding the filling. But don't dock it .
While ceramic pans look elegant, they heat up slowly and maintain a high temperature for long after they're removed from the oven. That means you're running the risk of over-baking your pie with carryover cook time.It's helpful to think of the pumpkin filling as a custard, rather than a pie. The combination of eggs, dairy, and sugar means it will set up smooth and silky like a traditional pudding.
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