Another option if you want to ensure a crunchy and flakey crust is to blind bake it. And no, that does not mean you bake while blindfolded. That is just a really dangerous idea. As per the NY Times, “Blind baking means partially baking a pie crust before you add the filling, which helps keep the crust crunchy. After the filling is added, you return the pie to the oven to finish baking.” This is a great idea if you are a) pressed for time and making your crust ahead of time (you can do this up to 24 hours before adding the filling) or b) making a custard pie (like pumpkin) that is prone to getting a little soggy.
