Hey Golden one,! Don't let your name or ego go to your head.
Heed the advise of ChefBubba.Listen and learn. All those certificates really mean zilch when it comes to cooking and knocking it out. I must have had over 20 awards and things like that.
I used them to hide holes in my garage walls
I would imagine he same. Also brush the bottom inside crust with slightly beaten egg white as this forms a barrier between crust and filling and will keep crust from getting soggy. Its almost like putting a layer of shellac on wood.