There are few things that spark a twinkle in the Farmer’s Wife’s eye like Great Grandma Waite’s Custard Pie–it’s all the loveliness of Christmas and childhood in one smooth, creamy bite. But, only if it’s done right. If it’s done wrong, it’s a bunch of sweetened scrambled eggs in a soggy crust. So, let me show you how to do it right. First, the Crust is made. Now, this particular crust recipe may or may not be the one Great Grandma Waite made with her pie, but it is the one the Farmer’s Wife uses all the time. So, that’s the one we’re going with. You take 4.5 ounces all…