I don't have any problem making a pretty decent pie crust and I do use a metal pie pan but the other day I made a pecan pie and the crust stuck to the pie pan. I've not had this problem very often. Also I do not pre bake my pie crusts which I do have problems with. So my questions: Why would my crust stick to the pan and how do I prevent that in the future? And whenever I've pre-baked a crust it becomes puffy and slides down the sides of the pan even though it is weighted and pressed well onto the sides. Thanks for any tips!!

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