I've had good luck using all butter recipes, thought I was getting good at this, but...
I chilled the pie dough before rolling out. After rolling out, I froze the pie shells for an hour or so. The recipe said to prick with a fork and line with foil and beans (I had pie weights, probably stupid thing for me to pay $$ for.) Recipe said to bake for 15 minutes, remove foil and weights and bake another 15 or so (I baked for a total of about 35 trying to get to golden.) Temp: 375.
I had metal rings over crust edge but they did not do a very good job -- hate to do the wrapping around with foil! I wonder if I should buy those adjustable silicone ones.
Anyway, it all shrunk downward. What did I do wrong? Did I somehow stretch it when I was rolling it out?
They are cooling on a rack now; later I will whisk up the pumpkin filling and finish the baking -- guess I'll have to resort to foil on upper crust to keep it from burning.