I am also one of those people who used to make great crusts with no problem! Lately, however, the same recipe I've always used yields a crust where all the fat (I use all butter) leaks out of the crust while baking and leaves a soggy bottom or the bottom dissolves completely. I have been putting a cookie sheet under my pie because the butter also bubbles out and on to the cookie sheet! A mess. Ive tried keeping everything colder, mixing more, mixing less. Nothing works. It's the same recipe I've always used which calls for 1/2 cup butter to 1 cup flour. I will try the recipe you have posted, but any suggestions as to why the fat precipitates out would be appreciated!

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