I made a lovely Detroit-style this evening, however, every time I make a pie that requires parbaking it shrinks away from the sides during the parbake.
The dough definitely was all the way into the corners and touching all the sides, but after the darn parbake it shrank away.
The pie still tasted amazing, but it made it difficult to get that oh-so-crucial crispy side cheese.
I believe I followed the instructions in the book to a tee. I'm wondering it was too much oil/butter (which I used the exact amount asked for), or if I didn't let it proof long enough (I let it rise/proof for an hour).