Jim, a butter crust will be harder than an oil crust, due to its lower fat content. But if it was rock-hard, maybe you baked too long? That sometimes happens with pumpkin pie - since it's a custard, you can't bake at the usual high temperature, and sometimes the crust just bakes too long/slow and gets hard. I don't think you compressed it too much - but next time, try an oil crust, see what you think, OK? Good luck - PJH

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