Are there any tricks to BLIND-BAKING a TOP CRUST? I have a husband-approved recipe for chicken "pot pie", cooked in a skillet on the stove-top. Without a crust, it's really a chicken and vegetable stew. We like a top crust. While the filling is simmering, I roll out the dough, dock, score into wedges, and bake on a pizza pan until golden. By the time it's golden, it's quite crisp (like crackers - which I like). I serve the crust wedges on top of the filling. However, DH prefers his crust not quite so brittle. I'm thinking of rolling two smaller pieces - one regular, one double-thick. ANY OTHER IDEAS?

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