Hi Kari, if your crust slid down the outside of the pan while it was baking, you might want to consider using a bit of shortening in place of some of the butter next time. Shortening has a higher melting point than butter, so it holds its shape and remains defined after baking. It's especially worth taking this approach if you're hoping for a pretty presentation. Doing this in addition to chilling the dough before baking should give you better results next time. Happy pie baking! Kye@KAF

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