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?