Even spookier: doing the same thing at the same time.

Obviously not Claire, but a CIA baking and pastry grad instead.

"Sinking" crusts are usually shrinking during the bake - some gluten develops during the mixing and rolling process, causing the crust to contract when heated. After placing the crust in the pie *pan and fluting it, I recommend letting it rest in the fridge for at least half an hour to combat shrinkage.

Edit: forgot a word