I usually buy my pie crusts already baked, but I decided I would try something different. So a month or so ago, I made my own pie crust, rolled it out, and placed it in the pie dish. I was using a Teflon dish at the time.
I baked the pie crust in the oven and when I checked on it, the entire crust had slid off the edge and into the dish.
OK, thinks I, no more Teflon.
So last week I got a pre-made pie crust and put it in the pie dish (a glass one this time) and stuck it in the oven to bake. When I checked it, it had slid off the sides of the dish and was about an inch high.
I have a feeling that pie crust isn't supposed to do this, so what am I doing wrong?