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Preheat oven to 190C/170C fan forced. Grease a 20 x 30cm (base size) baking dish with a little melted butter.
Place 1 pastry sheet on a clean work surface. Cover the remaining sheets with a clean, dry tea towel and then a damp tea towel. From one short end, drag the pastry until it forms an accordion-like strip about 2cm wide. Place at one end of the dish, folding in sides, if needed. Repeat with remaining pastry sheets until the base of the dish is covered. Pour over remaining melted butter and bake for 20 minutes or until lightly golden.
Meanwhile, whisk custard, egg, lemon rind, lemon juice and ⅓ cup passionfruit pulp in a large jug. Pour over pastry layer and bake for 15 minutes or until the custard mixture is just set. Set aside for 1 hour to cool.
Dust pie with icing sugar. Serve with extra custard and remaining passionfruit pulp to drizzle. Watch our step-by-step video below to see how to make our Passionfruit and lemon custard crinkle pie recipe.