peetzabone,
I don’t know what other members do when they make a stuffed deep-dish, but when I made a deep-dish with a top crust, I first oiled the sides of the pan with butter, so the bottom dough would stick to the pan, then before putting on the top crust, I used a soft pastry brush and brushed some oil around the edges of dough, so the two doughs would stick together. I didn’t use a springform deep-dish pan, but used a sloping deep-dish pan.
Norma
