Originally Posted by
Butterflyblue
I'm not an expert pie maker, by any means (which is why the piecrust recipe in my Better Homes and Gardens Cookbook is violently x-ed out). I just this year really got decent at making a crust. But I always use a pyrex pan, and I've never had a problem with soggy bottom crust. And the recipe I found that works EVERY TIME for me is from the Pioneer Woman Cooks blog. It's very flaky, and can stand more overworking than most, which is important for any piecrust I'm going to make.
http://thepioneerwoman.com/cooking/2...p-p-p-perfect/
OMG!!!! This is the EXACT way I make my pie crust!!! My favorite Aunt that passed away taught it to me years ago, and it's the only way I've ever made pie crust. Even down to using the spatula to help put it into the plate and folding the edges under. I call it my secret as I won't give it out and people call it award winning. Cool to see it on the board! I recommend it, but you do have to handle it carefully when putting it into the plate. Never any problems with baking or soggy bottoms either!