My all butter pie crust is flaky on top, but dense/soggy on the bottom, even with parbaking. They also don't hold the pretty crimping as well as I'd like, though I think that is pretty typical for all butter? Thoughts on how to keep the bottom crust more flaky and less dense?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)