Never tried pie crusts before now. I just got a stand mixer and stumbled upon this, and wow my first ever crusts came out great! Thanks so much for all the info! Wish I’d seen the question about 2 bottom crusts beforehand - I ended up making my pies a little less deep than I would have liked but they still worked out fine. I just used a little less filling. I blind-baked for about 15 minutes at 425 with pie weight and I’m certain that was the right move. Loving this website as a resource!

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