Pie crust that holds its shape?
Hi all! Does anyone have a solid pie crust recipe that holds its shape all through baking?
I currently use Four & Twenty Black Birds' all-butter crust recipe (link below), and it is my favorite by far. But when I flute/crimp my crusts, I find they always lose their shape during the bake, even after going into the hot oven after being frozen for a few hours.
Does anyone have any tips? I've tried making a half-shortening half-butter crust, which did hold its shape much better, but I really dislike shortening as the dough is so fragile to work with, and the baked crust disintegrates at the slightest touch. I also dislike shortening as an ingredient, and am at a loss at what else to try.
Any help would be appreciated!