Shirley, shortening should help with shrinkage, as shortening's melting point is higher - thus the crust will stay in place longer, hopefully until it's set. And yes, all-butter crusts don't hold their shape as well; it's just a fact (for the same reason mentioned previously - butter's melting point is quite low, so it melts before the crust's shape is truly set. All you can do is make a plain flat fork-tine edge; or accept that looks aren't everything! :) PJH

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