If the pie filling is very liquid then the crust needs a slight precooking prior to filling and continue to bake (Pecan Pie). If the filling is to be refrigerated (Lemon Meringue or Chocolate Creme or Banana Creme) the crust must be entirely prebaked before filling.
There are many factors that influence the selection of a catering system. One factor is the type of food you want served.
pie or mousse pie
The first kinds of pies made were meat/vegetable pies and generally the crust was not meant to be eaten. The crust was a type of bowl for the filling. It was made of basically just flour and water.
Is the question about "vegetable shortening"? In apple pie filling, a small amount of butter (about 2 Tablespoons) NOT shortening, should be used to "dot" the top of the filling before the top crust is applied. For any pie crust, including crust for apple pie, butter or lard, or a combination of both, may be used instead of vegetable shortening. There are also recipes for crust made with vegetable oil, which produce a slightly different type of crust with a crumbly texture.
Oceanic Crust
This type of selection is called artificial selection.
The majority of the crust is oceanic crust, basaltic in nature.
contianal crust
Type your answer here... why is the crust important?
directional selection
There are hundreds of different types of pie, savory and sweet. A pie is basically any soft filling surrounded at least partly by a pastry crust. You'd have to be more specific about the type to get instructions.
Continental crust.