Susan, thanks for sharing your sweet memories. I'll bet your mum wishes she could answer your call. :) I find I get a good bottom crust by baking in a metal pan (not glass or ceramic); and baking on either a pizza stone top choice), or the bottom rack of the oven. You want that bottom crust as close to the heat source as possible. Also, be sure to bake the pie thoroughly; any fruit filling should be bubbling for a good 10 minutes before you take the pie out, and the crust should be a rich, deep golden brown. Good luck — PJH

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