When you are baking custard in a crust, the custard can sometimes result in a soggy crust since there is additional moisture up against the crust.

To prevent soggy crusts when baking a custard, break the eggs you'll be using for your custard into a separate bowl and slightly mix them. Pour the slightly mixed eggs into your prepared crust and tip the pie pan around so that the egg completely touches all parts of the crust that will have custard against it. Once the crust is coated, pour the eggs back into the bowl and continue your custard recipe as you would normally.

When you bake your custard, the egg coating up against the crust will cook first and this will help keep the custard from getting into your crust and making it soggy.