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Thread Starter 
Hello all, first post ever here.

I'm starting a pot pie today that will consume most of my afternoon as I have that kind of time. I keep looking for good recipes for a crust as I want it to have more than just a top to it. I learned this means blind-baking. Oh, might I add that I've never done a crust before.

The whole thing seems easy enough, but every recipe I see requires shortening. Is this because a crust made with butter won't hold its shape? Any other advice on proceeding, actually, would be great.