What type of pie crust is preferred for creamy pies like custard?

The preferred type of pie crust for creamy pies, such as custard, is shortcrust pastry. This type of crust is known for its tender and crumbly texture, which complements the smooth filling of creamy pies beautifully. Shortcrust pastry is made with a balanced ratio of flour, fat, and water, leading to a crust that holds its shape well during baking while being soft enough to contrast with the creamy filling.

Using shortcrust pastry allows for even cooking, ensuring that the crust is properly baked without becoming overly soggy, which is crucial when dealing with wet fillings like custard. The rich fat content in the pastry also enhances the overall flavor profile of the pie, creating a harmonious blend with the custard.

On the other hand, other types of crusts like savory crusts are typically made for more robust fillings and don't pair well with sweet, creamy textures. Puff pastry, while light and flaky, is not ideal for holding liquid fillings due to its delicate structure, which could lead to a soggy bottom. Biscuit crusts, while delicious, tend to have a denser and crumbly texture that may not provide the best experience when paired with a silky custard filling. Hence, the suitability of shortcrust pastry