I tried your pie crumble recipe for scaling down pie sizes and it worked well for me, thank you! For making mini sweet potato / pumpkin pies in those metal disposable 3 inch pie, do you recommend to partial bake the shell first? i noticed that my custard is cooking much faster than my crust since the mini pie pan is much shallower than using a muffin tin.

Another thing is that my oven is convection only (I don't live in the States) so I've been baking these at 205C for 15 min. However the custard top comes off a bit carmelized and a bit cracked. Do you recommend that I bake at a lower temp for longer? Or would it be better to keep it to 205C but less time?

thanks!

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