So this year I cheated a bit. I decided that I'd only make half of my pizza rusticas (or "Italian meat pies" as many people outside of NY seems to call them) using my traditional pasta frolla, and the other half using frozen deep dish pie shells for which I will create lattice tops.
I almost never use frozen pie shells and vaguely remember an occasion when the bottoms did not brown no matter what. Not sure if the savory cheese based interior was too wet and made the dough too damp to crisp up, or what...Should I use the tines of a fork to pierce the bottoms a bit, defrost them for a little while, or actually pre-bake them for a spell before adding my filling which has too cook for about 45 minutes to an hour....?
Thanks in Advance,