Good question, Peter. Darker-colored metal pie pans tend to become hotter, and transfer heat better, than stoneware, ceramic, or glass pans, and therefore brown crust more quickly. To account for this, we often find that it helps to reduce the heat by 25° when baking in glass, in order to provide for the slightly longer bake needed to achieve the same browning without over-cooking the interior and/or top . As you mention, corn starch can also be used as a thickener here -- you can either use the ratios that have worked for you in the past, or consult our Pie Thickener Ingredient Guide for help. Happy baking and happy 4th! Mollie@KAF

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