That's the classic crust.......are you greasing your pan? I don't and mine don't shrink............if you've tried that many recipes it has to be your technique thats wrong.
Don't dock/or prick it.
Also exactly how bad does it "run under the base"? are you talking about how the edges stick and is that what your refering to?
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |