I bake a lot of pies. The latest is fresh cherry, and I notice that
the bottom crust rare gets crispy or flakey, because of the
combination of moisture and decreased temp from the filling.
Sometimse I make my own crust, other times I buy the kind you unroll.
I am wondering if anyone has ideas for a better bottom crust. Has
anyone tried blind baking the crust before adding filling for a fruit
pie?