Baking fruit pies
I've made 3 rhubarb pies this spring. They always take much longer to bake the crust than the recipe states, so I make sure I bake it in a glass pie plate so I can see when the crust is done.
I can't get the bottom crust to bake on my latest pie that I made on Sunday. The only thing I did differently was to freeze the leftover dough, and I used that. We're eating the filling and the crust on the edge but the bottom is gluey.
One thing I don't do and I just thought of, should I be baking my fruit pies on the very bottom rack?