I keep working to make my butter crusts come out with a pretty ruffled edge but they often 'melt'. Pat indicated it was the butter. Why don't we just go back to shortening crusts? ....because a butter crust (my recipe also calls for 1/4 cup of sugar with 3 1/2 cups of flour) is so delicious! I use it for chicken pot pie (yes, with the sugar) and there are no leftovers. I chill the crust after I put it in the pie plate and then try to get it to set quickly by putting it in a hotter oven for a short time.

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