Even if the filling is perfectly smooth and sweet, a pie with a dry, crumbly crust won't have much of an impact on the palate.
Whether you're using store-bought or handmade pie dough, there's one rule you must always follow: Puncturing the crust to get to the molten core below.
Before baking, softly prick the pie shell with a fork to improve it. While the majority of individuals are aware that they should do this, they may be unaware of its purpose.
The steam will become trapped in the dough unless a vent is made for it. So the crust rises and makes the pie uneven at the bottom.
Air bubbles can also cause cracks, and cracks always result in leaks. A perforated crust is essential for a flat, leak-proof crust.
If your recipe calls for a particularly liquidy filling, however, it is not required to prick the bottom. According to The Kitchn, this can easily lead to a mushy crust.
In order to prevent air pockets from forming, you should instead pre-bake the dough with pie weights.
However, if it is not a quiche or any other type of pie that has a liquid filling at the beginning, then all you actually need is a fork.