I have been struggling with blind baking and slumping for a long time. It seems like this is a problem with all butter crusts. Would it not slump if it had partial shortening? Thanks for the second idea of another pie pan. Also I have had problems when I take the weights out and continue baking. It puffs up even after putting some fork spots on it. Fillings also leak out sometimes. How do I prevent that? Seems to happen more with tart pans.

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