Instructions: Your pie burns around the edges:
Oven too hot

Pastry too thin on rim of plate

Pans placed too close to oven side or to other pans on same rack

Your crust is too light in color:
Oven not hot enough

Insufficient baking time

Oven too full, cutting off proper circulation

Pie set too low in oven

Your pastry is tough:
Not enough fat

Handled too much when it was rolled out

Too much flour in dough

Too much flour on rolling board

Your pie is soggy on the bottom:
Set too high in oven

Shiny tin or aluminum pans intensify soggy condition

Oven not hot enough, especially during first part of baking

Pie stood too long before being placed in oven

Too much liquid in filling

Your double-crusted fruit pie boils over:

Too much filling

Edges not firmly sealed

Crust punctured near edge of pan

Oven too hot

Baked too long

A 1930 copy of Ruth Wakefields "Toll House Cookbook" contains these still-useful trouble-shooting pie-making tips:

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