I'm no pie expert, but I generally find that my pie crusts hold their shape better if I refrigerate (or even freeze) them for 10-15 minutes before baking. Post-rolling and shaping your crust, chill them and then immediately put them in the oven. Hopefully they'll hold their shape better!
I'm not sure if you're referring to air pockets pushing your crust up (like during a blind bake as Nikkitha mentions), or the dough shrinking in at the edges during the bake (any baking stage). If it's the 1st option weighing the crust down during the blind bake should fix it. I use rice as a weight and almost fill up the pie dish. If it's the second option, making sure you chill and rest your dough between handling steps should help.
I feel you! I'm doing some investigating, and I will get back to you on this with some foolproof advice, but first, can you tell me your process for blind baking? Are you using beans, or those necklace-type weights?
I use beans if I blind bake. (Have also had occasional slumping side walls during blind baking, even though I don’t overstretch the dough... Main issue is the blobs that should be autumnal leaf shapes.)
Have you tried making the dough into little leaf-shapes separately, then sticking them onto the corners of the pie? Like Erin does here with her dotted edge, but you could shape yours differently: https://food52.com/blog/8744-9-ways-to-fancy-up-your-pies
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I'm no pie expert, but I generally find that my pie crusts hold their shape better if I refrigerate (or even freeze) them for 10-15 minutes before baking. Post-rolling and shaping your crust, chill them and then immediately put them in the oven. Hopefully they'll hold their shape better!