First, let me say that I've never been able to master the art of making a decent piecrust. Never. And I've tried all through my married life. So when Pillsbury developed pre-rolled piecrust, I rejoiced. But even there, I have problems. While I don't have to worry about rolling it out and scraping the results off my counter to a pie plate, I can't seem to get the bottom crust to bake properly. It always seems undercooked no matter what kind of pie it is.
I place them on the center rack and use the right temperature, so what am I doing wrong? In my own defense, the turkey and side dishes were all great, so it's not that I'm a lousy cook in general. Help.