Defrost the premade pie crust if it’s frozen. Roll smooth to a 12 inch circle and place it over a 9 inch pie pan. Make a pretty edge by tucking the excess under the sides and then pressing with your knuckles to crimp it. Place it into the fridge for 40 minutes, then freeze for 20 minutes.
Preheat the oven to 375℉ and line the pie shell with parchment or foil to blind bake the crust. Add pie weights, uncooked rice or beans, to weigh down the paper. Bake for 20 – 25 minutes then remove the parchment and weights. Brush the inside with the egg white and bake for 1 minute. This will form a barrier to keep your crust crunchy.
For the Custard
Whisk the sugar, cornstarch, and salt. Add in the full eggs and egg yolks and mix well. Finally stir in the wet ingredients until well combined.
Lower the oven to 300℉. Pour the custard into the hot pie shell and bake for 10 minutes.
Sprinkle 2 tablespoons of sugar over the custard and bake for another 30 – 40 minutes. There should still be a jiggle to the center of the pie.
Remove from oven and increase the temperature to 450℉ and move the shelf up a notch. Wait until it’s hot enough, then place the pie back to brown for 5 minutes.
Cool the pie for 30 minutes then chill in the fridge until ready to serve.