We're sorry to hear that you feel the pie crust was too small to crimp the edges! We will pass your feedback on to our team.

We’re sorry for the experience you had. Here are additional steps that can help prevent a doughy or soggy‑bottomed pie: * Check your oven temperature. If the oven runs too hot, the top crust can brown quickly while the filling and bottom crust remain undercooked. * Bake on the center rack to help the bottom crust cook evenly. If you’re also worried about bubbling over, place a cookie sheet or foil on the rack below the pie. No changes to time or temperature are needed — just bake until the crust is golden brown and the juices are bubbling through the slits. * For a two‑crust pie, brushing the bottom crust with a light coating of egg white before adding the filling can help create a moisture barrier. * For a one‑crust pie, prebake the crust for 3–5 minutes before adding the filling to give the bottom a head start. * Cool the pie on a cooling rack so air can circulate underneath, which helps keep the bottom from becoming soggy as it cools. We hope this tips are helpful moving forward.

We’re sorry to hear the crust was brittle and difficult to work with, especially when preparing something as special as a Christmas quiche. Even when a product is still within its date, factors like storage conditions or temperature changes can sometimes affect texture and flexibility.