If you make your own pastry, use a little less water, only just enough to bring the pastry together, then chilling it for 30 minutes will make it easier to roll out without crumbling.
Try making the base thinner if you can.
Lightly brush the pastry shell with beaten egg white ( not to meringue standard, just till it's foamy). Don't let the egg white "puddle", just paint it on. This will help seal it and prevent gravy or juices soaking in.
You don't say whether or not you cook the filling first. If you do, make sure your filling is cool before putting it in the pastry case.
If you use a baking sheet, put it in the oven when you turn it on, so it's hot to put the pie on.
Try making the base thinner if you can.
Lightly brush the pastry shell with beaten egg white ( not to meringue standard, just till it's foamy). Don't let the egg white "puddle", just paint it on. This will help seal it and prevent gravy or juices soaking in.
You don't say whether or not you cook the filling first. If you do, make sure your filling is cool before putting it in the pastry case.
If you use a baking sheet, put it in the oven when you turn it on, so it's hot to put the pie on.
Nature does not hurry, yet everything is accomplished – Lao Tzu
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