Coopah, I made several pecan pies this past holiday season. What made my store brand and national brand crust stick was when I baked the pie too long. I really had to watch it and pull it out as soon as it set. Really made a difference. I also poked holes with a fork all overt the bottom and sides so the crust didn't puff up. I really liked the crusts from that Florida super market with the white and green sign. Good luck!