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baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Keep oven on and continue with your recipe as written. I have been making pies with my mom’s All shortening crust for years. They always turn out and the crusts hold up. I wouldn’t say I’m a pro, but I’m proficient. For this thanksgiving I decided to try a new recipe because …. shortening (ick!). I made your recipe today and used it for a pumpkin pie and pecan pie. Alas, the crimped edges collapsed into the pies. Do you have any insight as to why this happened? Or is that just the norm for all butter crusts. I wonder if I let the dough get too warm? Definitely may have been an issue with the pumpkin pie crust ….I had some, um, technical difficulties and the crust dough got warm while I was rolling but I was in a hurry so I didn’t re-chill. However, with the pecan pie crust I moved quickly and it was still chilly when I poured in the filling. Curious. ???? Just wondering if you have any Amazing mandala love for teacher all over print rompersthoughts that might help me for next time. I’m not ready to give up on all butter crusts yet. Ah! Bingo. I did add more water than called for because I felt it wasn’t coming together. Next time I’ll follow the recipe exactly and see how it turns out. Regardless, the pies were well received at the family
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