My crust edges puff up so much that I loose the detail of the flutes. How can I keep the detail in the edge-work of the pie crust? I'm new to pie making. I use all-purpose flour and only butter for the fat source. I line the pie plate with the rolled-out dough, trim to a 3/4" overhang, then roll the extra under to bulk up the edge enough to push flutes into it. I'd say the crust comes out well over all, but I'd love to get a more attractive edge.

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