I guess it's better than having a pie crust that looked great, but tasted horrible, but I wouldn't mind some pointers to help next time around. :)
I made two pumpkin pies, for Thanksgiving. I used Martha Stewart's recipe for Easy Pie Crust: http://www.marthastewart.com/recipe/e...
I let the pie dough chill in my fridge overnight. Then Thanksgiving morning, I took the first out. It was as hard as a rock, so I let it sit for a little bit, and then rolled. It rolled nicely, and had a fabulous texture. I put it into the pie pan, making sure not to stretch the dough. I crimped the edges, so they looked just as pretty as Martha's. I put my pie filling in, and started to bake. I peaked in, 5 min. later, and I was horrified to see that the edges had fallen. There was no sign that I had crimped them. I was so upset, b/c like I said, it looked gorgeous!
So, I wanted to know what I did wrong. While the first one baked, I started to search the net for tips on how to prevent this. One tip that I found said to freeze the crust, before baking. So, the second pie, I did this. After I put it in the pan, and crimped the sides, I put it in the freezer for about 20 min. It was nice and hard when I took it out. I only took it out when my filling was ready, and I was ready to put it in the oven. So I acted quickly. Put it in the oven, and checked on it a few min. later. This one kept it's shape better than the first one, but it did fall in a couple places.
Are there any more suggestions? Should I have let the crust freeze a little longer, before baking? Any other tips would be helpful. I would much rather make a pie crust from scratch, than to use one that's already made.
Please help me to have a beautifully crimped crust.