I've read in various places that pyrex is the best material for baking a pie crust, and that baking on the bottom shelf cooks the bottom crust better. However, regardless of what shelf, temperature, length of time I cook my crust for, using a pyrex dish, the bottom invariably fails to cook. Using an aluminium tin however, the bottom cooked fine, and in fact I managed to overcook it.
I am using a gas oven with no fan, and my pie crust is 3 parts flour to 2 parts butter and the required amount of water. IIRC, it was said that the bottom cooks better on a lower shelf because of being closer to the radiant heat source. Is that only true for an electric oven, because I found it cooks worse if anything.
So have I been misled into believing pyrex is the best type of dish in which to bake a pie crust?