Hi, Your blog is very helpful so I'm hoping that you can help me. For the first time in 40 years, I'm having trouble with my pie crusts. My crusts are coming out more like bread than pie crust, and there's lots of melted butter in the sheet pan below. I'm beginning to suspect my new Wolf oven which, hard as it may be to believe, may be running cool. My last 10 pies have been a disaster, despite my trying new recipes, using less water, weighing my flour, etc. Can you please help me? What happens to crust that is baked at too low a temperature? Thank you.

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