[Sca-cooks] Soggy pie pastry

[Harris Mark.S-rsve60]

Devra mentioned:
 >>>
        I don't remember whether we suggested using a graham cracker or 
cookie crumb crust for these pies.  That usually holds up very well. In the new 
'Baking Illustrated' (from 'Cooks Illustrated' magazine) they suggest using such 
a crust with their Fresh Berry Pie...
<<<
So is this 'Baking Illustrated' another magazine or one of the books which they publish?

Stefan