Hi PJ, Glad I found this thread about making piecrusts. I hope you can help me with my lack of piemaking skills. Just made my 3rd crust today. Got a new food processor, and I am getting the hang of making my piecrust in it now, never knew it could be so easy and quick! But, all 3 crusts shrunk down the sides of my pyrex pan after baking. One of the posts here said to let the crust rest after rolling it out??????? Do you put it in your pan, or lay it on a cookie sheet and refrigerate it, how long? I am using crisco as the fat. How about the kind of pan? I am using a glass pyrex one. I know I can't put the crust in there and refrigerate it, then put it into a hot oven, won't it crack? Also, I need help please with the problems with my meringue. It looks good after taking it out of the oven, but then, it seems to sink down some. I am whipping it one minute on high, (kitchenaid mixer), then adding 1/4th cup, plus 1 tbsp. sugar slowly, beating for 2 min., again on high. Put the meringue on pie(chocolate), then baked it at 350 until browned. I found that if I put the meringue in my pastry bag, with the star tip, the meringue stays on the edge of the crust, and doesn't pull away, thats the only thing I have gotten right. Thank you PJ for any help you can give me on this. I have made 3 chocolate meringue pies this week, and all 3 have the same problems. Its driving me nuts!!!! Love the piecrust rolling bag, by the way. louise

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