Thank you, your help and the video you linked was invaluable! I also love the simplicity of Stella's pie thickening ratios, with it throwing out the guess work behind how much thickener is needed. Since you seem experienced with it, have you had success using it for other fruits? I know she has blueberry and cherry pie published, but doesn't recommend it for fruits like peaches, raspberries, etc. since they're thinner-skinned and will lose more structure (but she has recipes for some other fruits in alternative formats, such as galette or crumble). However, I don't mind a bit mushier filling, and I'm also a bit OCD about this and would love the idea of a "master recipe" that I could use for all fruits.@Cahoot, that’s a beautiful blueberry pie! And isn’t Stella Park’s tapioca thickening by weight just genius? It is absolutely full proof.
trust me, once you make this crust a few times you’ll have it down. I make it so often that I don’t even pull up my ratios on my iPad anymore.
To get a little better texture on your bottom crust, chill the crust after you roll it out or after you set it into the pie tin. You can either put it in the freezer for about 10 minutes or put it in the refrigerator for 20 minutes.
but the crust really looks amazing so you’re definitely well on your way to mastering piecrust.