My pie crust recipe uses a blend of butter and shortening. I usually try to make a lovely fluted edge whether blind baking or not. Either way, one side of the fluted edge always falls over the edge of my pan and looks horrible. Am I blind baking in a too hot oven or not hot enough? I’ve tried baking at 400 (to get a browner bottom) and at 375 and it happens in either case. Can you help? I’m so tired of serving these ugly pies at the holidays. They taste good, but I would like to be proud of their appearance as well.

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