I've also had this problem, but for me, leaving a little extra overhang helps minimize shrinkage. So when you trim the crust and crimp the edge, make sure the dough goes all the way out to the edge of the pie plate. That way, when when it bakes, the edge stays resting on the lip of the pan, instead of sliding down the sides. I also learned I wasn't using the weights properly - in the past I only used enough weights to cover the bottom, rather than fill the pan.

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