Roll your crust thinner. In my experience a butter or lard crust cooks better. Also...if your crust has browned on the edges but not completely cooked on the bottom, pop it into the microwave for a minute. It is possible to cook the crust entirely in the microwave ( in a glass pan of course) but foil and beans won't work to keep the crust in place as it warms.... Are you taking the weights and the foil out of the crust after 10 minutes or so and then baking without the weights? The weights and foil keep the bottom from baking. You may have to cover the edges with foil when you put it back to bake the bottom. But remember, that even though the crust is baked to perfection, sitting for 24 hours with a wet filling or more will make the crust a little soggy. But I think rolling your crust thinner and returning to the oven after it's set without the weights should give a nice crisp crust. Linda C

My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57

I just made this for the first time last week. I love the hash brown crust, but would sub my regular quiche ingredients next time: Hash Brown Quiche 3c frozen hash browns (Southern Style) 1 small onion, diced 1/3 c butter, melted 1 cooked ham steak, diced 8oz swiss cheese, grated 8oz muenster cheese, grated 2-1/4c milk or cream 6 eggs Salt to taste Preheat oven to 425F. Mix together hash browns and onion Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Okay, I decided to trust the commenters and tried it with Trader Joe's GF AP flour, which is rice, potato and tapica, flours and starches. It came together fine, but was more of a firm slurry than a real pastry dough. I attribute that to the flour more than the recipe, but the person who will be eating it has a very restricted diet and can have this, and it sounded light, which is what I wanted from my crust. I refrigerated the dough well before rolling, but my kitchen is warm and it turned back into moosh right fast. It oozed under my ring form. Following the advice of the commenters, I rolled between plastic, as usual, but placed the dish on the pastry before upending them together. Good advice that. The top layer of plastic came off fine, but it was a slow road getting the rolling bottom layer off once it was on top of the dish. The goo (pastry) didn't come off at all where there wasn't a dish to stick to. With patience, however, it did transfer and came out pretty clean. It's for a quiche, and since it was goo, it definitely needed to be blind baked. The goo is thin and delicate so I thought the usual 425ð might be too much. I looked up GF blind and found someone who recommended 350ð. That seemed low to me, so I decided on 375ð. 400ð might have been fine, but I didn't want to brown, just to firm it up. The goo was also too soft for weights. I tried docking it, but the holes just sealed up, so I baked it for 10 minutes and docked it again in the oven. Where it had started to lift was still soft enough that it went back down. It stayed in for another five minutes or so, and was just starting to brown when I took it out. It's fine. There are a couple of small holes where the dough sug, but I'm not worried. If I remember, I'll seal them. This isn't for a prize or anything. :) I baked the excess in the bottom of a ramkin and tasted it. MUCH MUCH BETTER. Crispy and light rather than crumbly and dense. More like a tart shell than pie pastry, but I'm fine with that. :)