We can't say that this is something we've ever tried, and we're not so sure it would work. If you put the top crust on before the filling is cooked and set, it will sink into it, and if you wait to put it on until the filling is set, you'd end up over-cooking the filling in order to cook the top crust. The only possibilities we can envision are decorating the top of a set custard pie with pie-crust cutouts, like we do in this blog article or adding decorative cut-outs just along the edge of the pie before baking, as shown here. If you have success with another method, we'd love to hear about it. Best of luck and happy baking! Mollie@KAF

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