I prebaked/parbaked my crusts for maple pecan pies - as I do every year. Used an all butter recipe that calls for some of the butter to be frozen and added by grating it in. These crusts were beautifully crisp, however they stuck to the pans - both glass and aluminum - particularly at the junction of the bottom and sides. No leakage of filling, but stick pie crust. Disappointing to serve this otherwise beautiful and delicious pie disheveled from scraping it out of the pans. Any ideas? Love your site/blog/recipes/products!

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