I love baking formless pies (crostatas) out of all the yummy summer fruit. Why dirty a pie pan when you don't have to? Anyway, about 75% of the time my fillings find a way to seep out before the pastry is finished cooking. I inspect each one for cracks and holes before it goes in the oven, and once tried making the crust thicker. So far nothing has stopped the seepage. Does anyone have some advice on how to stop the flood? Thanks in advance for your good suggestions.