I spent a week in Lisbon visiting family-run bakeries. They all proof their bread overnight in cooler cellars, not in warm proofing boxes. This slow rise gives the crust a deeper flavor and better structure. I've started doing the same at home with my sourdough. It takes more planning, but the results are much better.
My crusts don't stick at all now.
My pie crusts always shrank down the sides when baked. I learned that stretching the dough was the problem. Now I just press it into the pan without pulling, and it works every time. This made my holiday baking so much easier. Seriously, stop stretching your dough if you want it to fit right.
Tried it cold and room temp. Same result every time.