blind-bake pie crust now smoking, melting a little in oven???too much butter??

I think I've watched too many GBBOs on YouTube. Over my shoulder, I see two pairs of glittering blue eyes, peering at my pies. Soggy bottoms. Cracks. "Such a shame, though it's got a nice flavor." Thanks for your handholding and help!

Honestly, once the filling is in and you're serving it nobody will even know that butter was bubbling at the bottom of your dish. Fill, bake, serve with confidence and a smile!

Thanks so much!! I'm a fan...so much I even pre-ordered your book and waited months for it to arrive in the States. Have a great day...alas, don't have time to redo...have to leave house w two pies in three and a half hours. Relatives will just have to smile and work on being polite. :)

I can see butter bubbling at the bottom through the Pyrex pie pan. Can this crust be saved?(I do much better with chicken, thanks to your book, btw!)

They're tied up, sadly! Though Mary would definitely help you. There's time to make another one, don't panic (and you don't want to have to wait for pastry to defrost). Try this from the Food52 website. And chill the crust before blind-baking - that will stop shrinkage. https://food52.com/recipes/24928-all-buttah-pie-dough

I followed a Melissa Clark recipe: 2 and a half c flour and 20 TBLs extra fat/European butter, plus iceboater (I couldn't get myself to put in vodka). The crust now is calming down a bit, but looks "wet" ...should I just let it bake a little longer?

Or FedEx Mary Berry, Paul Hollywood, Sue and Mel across the pond to my kitchen?

Temperature isn't your problem, then (providing your even is accurate). Can you tell me the quantities of flour and butter in your crust? And also, even though you've had these problems, is the crust okay (or is it too dark in colour now?)

should i, gulp, slouch to the freezer section of the supermarket for pre-frozen??

350 conv

What temperature is your oven?