I have used the pan inside the pan method with great success. I don't even invert the pan/crust/pan onto a baking sheet, and have not experienced major side slippage, nor squished edging. That may be due to the fact that I use a butter/shortening combination for the crust. But I'm thinking that the edge squishing problem might be solved for all butter crusts by placing an oven proof custard cup on the baking sheet, and inverting the pan/crust/pan onto that, thus avoiding the entire weight pressing directly on the pie crust edges against the baking sheet. Going to give that a try the next time I make the chocolate cream pie, which is a BIG favorite in my family. Happy Thanksgiving to all!

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