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Thread Starter 

When I make a blind crust using butter and leaf lard, the sides slump - i.e melt.   I don't have this problem using crisco.  My latest try was using vodka instead of water.  Interestingly, I used half of the dough mix to make some muffin sized mincemeat pies and they turned out great - they had top crusts with the edges sealed with egg yolk.


Any ideas why this is happening?  


Thanks, Bob