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[quote=Anonymous]Make sure any veggies you use aren't watery - precook as necessary.
Definitely partially prebake the crust. Line with heavy-duty (or doubled-up regular) foil and use your penny jar as pie weights so the crust doesn't bubble up. If you're not attached to flakiness, I find that sandy-style crusts with some egg in them are much much easier for beginners, especially with a food processor.
Pay attention to the kind of dish called for by your recipe - crusts will bake differently in metal vs ceramic vs glass, dark vs shiny, etc. This isn't to say you have to have a particular kind of pan, just that as a newbie you should pick a crust recipe that roughly matches your equipment, so you're not having to wing the adjustments to cooking time.
If you're worried about food safety, get yourself a probe thermometer and check the temperature of the filling as you approach completion. (I don't remember what the safe ranges are for eggy custards, but I bet the internet can tell you.) It's hard to judge doneness just by look and feel when you haven't made a particular recipe before.
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