Hi Lani- Here are a few recommendations from PJ, one of our long-time baker's and bloggers here at KAF, from some other blogs we have posted on pies: 1. Make a flat (not fluted) edge; nest an empty pie plate inside the crust-lined plate; turn the whole thing upside down on a baking sheet, and bake it that way. Gravity prevents the crust from slipping down the sides of the pan. 2. Try our All-Butter Pie Crust recipe after reading through the preparation techniques (ignoring the Crisco reference) in the "Butter vs. Shortening: the great pie crust bakeoff" blog just to give you another perspective on crusts if you like. Also, I would be sure to use King Arthur Unbleached All-Purpose Flour, and a high-quality quality butter (we use Cabot here) as in simple recipes such as these, the ingredient quality will make all the difference. If you have any questions or concerns along the way, please call our Baker's Hotline at 855-371-2253 and we'll be happy to join you in your pursuit of the perfect blind-baked crust...Happy baking!!! Jocelyn@KAF

• Reply