Deb, it's neat that we all have our own path to get to the delicious destination: flaky, wonderful pie. It sounds to me like our readers are split about 50/50 with the "over/under" crust issue; one thing I've heard from folks that do as you do, and fold the top under the bottom, is that doing it that way prevents juice from bubbling up and puddling on the top crust, which is a consideration if you're looking for a "juice-free" top crust. Thanks for sharing here - PJH

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