Foolproof Pie Dough for a Single-Crust Pie

I have been making this pie dough at least once a year for Cook's Illustrated Fresh Strawberry Pie. A grandson asks for the pie rather than a birthday cake. Since I can not claim to be a great baker, even this recipe is not foolproof for me. My problem is that the dough seem to melt down from the top edge. Of course, I went right ahead and filled with whipping cream and strawberries to hide the crust. Grandmothers have their tricks.

But this year someone's blog came to my rescue. My note just says "Blog". Duh. Anyway these are the wonderful instructions: After you have rolled out the pie dough and fitted into a pie dish, refrigerate for 40 minutes and then freeze for 20 minutes. Cover with heavy alum foil pressed down onto crust and bake. The blogger didn't add this, but I fill the foil covered crust with a layer of pennies, put in preheated 450 degree oven on lowest rack for 15 minutes, remove from oven and remove foil and pennies. (In fact I have a pizza stone on the lowest rack, so I put the pie dish on a pizza pan and put that on top of the stone) Return to oven for 5 to 10 minutes or until browned to your taste. This worked perfectly for me.