i am suppose to pre bake the pie shell before i fill it then finish it in the oven. Question is i am making pecan pie and before i pre bake it ,i did prick the bottom and sides of crust so the steam can escape. When i go to add the filling in the pre baked shell will the filling seep through the holes in the crust it is pretty liquidy? Some where herd that if i use a egg wash on the crust this would help? When do you apply the egg wash, if i put it on after i poke holes in the crust wont that plug up the holes and not let the steam escape?