I'm trying Gesine Bullock-Prado's recipe for Apple Pie, that's in her memoir. For the crust, she includes directions for quick puff pastry. I have no experience with puff pastry but the directions looked straightforward, so I went ahead and tried it. I thought I was doing things correctly until the blind-baking stage, when I lifted the foil with beans for weighting and saw that there was a pool of melted butter in the crust. I guess this makes sense, since there's a ton of butter in the dough, but is it supposed to melt out? I forged ahead and added the apples and top crust and put it in the oven inside a rimmed baking sheet. Good thing too, since butter is now melting out of the top crust all over the pie dish handles and collecting in the baking dish. I've reread the directions a bunch of times and I didn't miss a step, but apparently did something really, really wrong?