Preheat the oven to 425 F (220C) for a conventional oven. If you use convection oven, lower the temperature by 20 degrees. Cut the bread into small cubes. You don't need to remove the crust. Put them in a large mixing bowl. Add milk, egg, and optional add-ons if you want

I find it easier to work with your hand. Wear a glove if you don't want to get messy. Mix everything together using your hand. Squeeze the bread and mix everything to form a sort of paste-like dough. It feels moist and sticky. Depending on the type of bread you use, you may need a bit more liquid, or you may not

I spray my 9-inch round pie plate with non-stick spray. You can brush with oil too. Scoop out the dough onto the pie plate. Flatten the dough with your palm/fingers to the base of the plate and gently push it to the side of the pie plate. I would flatten it to about ¼ inch thick. Do your best to make sure it has same thickness all around

You can use a fork to crimp the side of the crust. This is optional. Pierce the bottom of the crust with the tines of the fork in several places

Place the pie crust on the middle rack and bake for 10 minutes or until slightly golden brown if you need the crust to be fully baked. For half-baked pie crust, bake for about 6-7 minutes . Blind baking the pie crust will ensure that it won't get soggy when you put the filling in later

Remove from the oven and let it cool down for 10 minutes. Then brush the crust with some egg white. This will create a seal to prevent the crust from getting soggy and it works like a charm for me every time.

Return the crust to the oven and bake another 5 minutes and then remove from the oven

Remove from the oven and let it cool down completely if you use this for a no-bake pie filling. If the filling needs to be baked, you can fill the pie crust with filling when it's still warm. Bake according to the recipe you are using