I always use all-butter crusts, and my fluting never stays intact! No matter how much resting time I give it in the fridge. I have a bias against shortening, but now I'm reconsidering. Here's another question: does the use of butter vs. shortening impact crust shrinkage? Shrinkage is another problem I have (only with partially prebaked, single-crust tarts; my double-crust pies don't shrink) no matter how much resting time I give it in the fridge between rolling and assembly and baking.

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