Do you ever have problems with your pie crusts & they don't turn out perfectly? Below are some tips from Better Homes & Gardens:
* Use a standard glass or dull metal pie plate to ensure a nicely browned bottom crust. Pastry doesn't brown as well in disposable foil pans. Except for deep dish sizes, foil pans are smaller.
* DO NOT substitute margarine for butter or shortening; margarine pastry is likely to be tough and less flaky.
* Use as little flour as possible on the rolling surface. Too much flour makes pastry tough.
* Avoid stretching pastry when transferring it to the pie plate. Loosely wrap rolled-out dough around a rolling pin and center it in the pie.
* Patch torn pastry with a small piece of pastry before you bake it.
* Be sure the oven temperature is correct. A temperature that's too low can cause a soggy crust.
* Cool a baked piecrust on a wire rack so air can circulate under it.