Hi Carol, adding a top crust, such as lattice pie crust or other beautiful pie crust designs is possible with a par baked crust. We’ve always found Erin McDowell’s tutorial for this helpful. A lot of it is tucking the top dough edges under the par-baked bottom crust edge, and then crimping the pie crust edges together.

Is there a way to par bake the bottom of a 2 crust pie and then flute the edges after adding a fruit filling? Should the par baked crust be cooled before adding a filling and top crust?

Thanks for your response. I will try.

Hi Ryan, we recommend doing the fluting before par-baking the crust. Hope this helps!

Hi Betty, happy to help! We prefer using a glass pie dish when we make pie. Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust have browned.

Hi JK, I understand the frustration! This is the main reason Sally prefers to use this recipe for pie crust, which uses a mix of butter and shortening. The shortening gives the crust more stability and helps prevent the crust from shrinking down when baking.