I learned a trick that keeps the edges of the pie or a pie shell from shrinking or sliding back down into the pan. Make your usual crimped lower crust using the 2 fingers and thumb technique. Take one of the crimps between your thumb and index finger, squeeze it gently and pull it down so that lower portion hooks onto and just a tad under the lower edge of the pie pan. Make sure the very bottom of this crimp is under the very edge of the pan. Do this on every 10-12 crimps until you go all the way around the pan. Spacing is really not all that important, but, make sure the pinched crimp does hook under the edge of the pie pan. Nothing is more disappointing than having your lovely looking pie come out of the oven with one side of the bottom crust drooping down and the filling overflowing into the oven! This works wonderfully well when baking a pie shell!

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