Can I use a tart crust recipe in place of pie crust? I bake a lot but my pie crust shrinks and it's not great. I'm making two Derby pies in the morning and have back-up store bought crust just in case. Couldn't I just use a press-in tart dough instead of rolling out a crust?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)