My baked pie shell using Christopher Kimball’s no shrink recipe is as beautifully high sided as usual. However, this one developed a 4-inch Longitudinal crack along the side. The pecan-bourbon-chocolate chunk filling is thin and I’d like to fill the crust up to the brim. I am concerned that when it is baked, the liquid will leak through the crack and make a mess on the back of the crust. Do you have any ideas of how to patch a BAKED pie crust?