1.   Arrange bottom crust in pie pan.

2.   During baking, the raw vegetables and cheese inside released a puddle of liquid and made the bottom crust stick to the pan.

3.   Fold the edge under the bottom crust and pinch them together to seal, making a raised rim all around.

4.   However, the bottom crust got a gummy and could use more time in the oven.

5.   Keep the dough for a lattice or upper crust refrigerated while rolling the bottom crust.

6.   Lift the edge of the bottom crust and fold the edge of the top crust underneath, pressing the two together to seal.

7.   Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit.

8.   Other helpful hints include brushing the bottom crust with an egg wash and sprinkling it with cornflake crumbs.

9.   Pour over bottom crust.

10.   Press the dough firmly into two balls, one larger for the bottom crust.