I am on a quest to make the perfect pie crust. Yesterday I thought I had achieved it - the crust looked beautiful before I put it in the oven. When I took the pie out I found that one side of the crust had slooped down and lots of melted butter had pooled in the baking sheet under the pie. When I sliced into the pie, the crust was tough.
I think what had caused the pooling of butter and the slooping of the crust is that the butter had become soft and I should have put it in the fridge or freezer one last time before baking. Is this correct? But, what would have made the crust tough?
Also, this was my first blueberry pie and I used 2 Tbls. of Quick Tapioca as a thickening agent. It didn’t thicken the filling. Any suggestions?