I’m having problems with the borders of my pies. Using the flaky cream cheese pastry.
Rose says that for double crust pies, it’s best to cook at the bottom of the oven on top of a pre-heated baking sheet. I’ve been doing that (well using the bottom rack instead, it’s almost touching the bottom of the oven).
The problem is that the borders of my pie collapse and also lose the crimping. I have a pien pan with quite a wide supporting border (probably about 1 inch wide); the top layer is tucked under the bottom one so it’s raised.
What should I do? I find Rose’s book contradicts itself a lot in various places when it comes to cooking times, locations and temperatures for double crusts; in one place she says she’ll cook it on the bottom shelf and then raise it to the top one, then in another section (but still talking about double crusts) she says cook it for 45 minutes on the bottom shelf.
Could you give me some advice?