To ensure pie crust doesn’t shrink during baking, cover with greased foil, and fill with pie weights or dry beans before baking. Bake about 15 minutes or just until crust begins to brown, then remove weights and foil, and bake 5 minutes longer or until golden and crust appears dry.
Use whole milk for a creamier filling; use 1% or 2% milk for a lighter filling.
Cool the filling more quickly over an ice bath. Place filling in a bowl, then set inside of another bowl filled with ice and water. Stir about 5 minutes or until mixture is cooled.