Using shortening for some of the fat in a pie crust can help prevent the crust from slumping down the sides of the pan; shortening has a higher melting point than butter, which means it will hold up to the heat of the oven better during baking. Try a 50/50 blend with your next crust and see if that helps. As for the crust puffing up during blind baking, try extending the amount of time that the pie weights are on the crust so that it sets before removing them--lots of holes in the bottom are also key. When it comes to leaking, be sure your crust is an even thickness with no cracks. If you do get a crack during rolling out, be sure to patch it completely before blind baking and/or filling. Happy pie baking! Kye@KAF

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