Hopefully you can give me some tips on perfecting an all-butter crust. I have made 7 different pies leading up to Thanksgiving (all-butter vs butter/shortening). The butter/shortening crust comes out great but flavor is not as good compared to the all-butter. I followed the Cook Illustrated (without vodka recipe) and the Martha Steward's recipe. Each time I blind bake the all-butter crust for my pumpkin pie there is a layer of butter on top of the crust when I remove it (20 minutes with weights and 15 minutes uncovered). I even tried to bake the crust longer, had less butter, but still had the same problem (had to dab the butter with a napkin). Then I baked the pie with the filling for 40 minutes (I noticed a layer of melted butter on the bottom of the crust). Each time, the pie crust is tough, chewy, and can't be cut with a fork. I tried different methods (vitamix, pastry blender, and by hand) and always cut the butter refrigerate another 30 mins, and refrigerate the pie crust once rolled out for 30mins-1 hr. Can you please help? Thanks!

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