Hi PJ! It's Glenda from Busy-at-Home. I have a pie crust question, not related to this gluten-free post and I wasn't sure where to ask it. I have been making the pate brisee pastry recipe that we used this summer at Blog and Bake. It's beautiful for filled pie crusts that need to bake already loaded, but if I try to use it for a pre-baked crust, the sides of the pastry slide down my pie plate and I end up with a lovely, tasty crust, whose sides are very thick and only about 1/2 inch tall. What am I doing wrong? Is there a better pastry for pre-baked crusts? Thanks so much for your help! Hi Glenda, good to "see" you again. Want to know my funky trick for blind baking crusts? Place your crust in the pie pan as usual, place another empty pie pan on top of it, then flip the whole assembly over. You are basically baking an upside-down pie crust sandwich between two pie plates. Gravity and the pie pan keeps the crust from drooping and everything stays in place. Give it a try, and let me know what you think. ~ MaryJane MJ's right, Glenda - I use that trick a lot. It doesn't work with a tall fluted edge, but a flat edge - fine. The other thing that helps is to use a recipe that's not all butter; butter has a lower melting point, and the crust slumps before it sets. Try an all-shortening (or shortening/butter) crust; it should work better. Enjoy - PJH

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