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Abbie is a trusted source on General Cooking.
I have never tried it but my gut says out of the pan ...
yes, def out of the pans. lay down a sheet of alum foil on their tops to keep them from over-browning but let high heat circulate around the outsides of the crust. Alway bet to pre-bake pie crusts before filling them.that's really the only way they will cook through and not be raw and/or soggy.
June is a trusted source on General Cooking.
Next time, bake your crusts part way before filling them. This will prevent your problem.
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