Loren, crusts tend to shrink in the oven when they're been over-worked or over-rolled. Try rolling your dough only in one direction rather than back and forth (this will activate the gluten), and let the crust rest for 30 minutes before rolling it out. Also let your finished pie rest in the fridge for 30 minutes before going into the oven to allow the gluten to relax. This should help! Kye@KAF

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