Have you tried using some shortening in your crust, Fran? Even if you're a butter-lover, it might be worth it to consider using some in your dough. Shortening helps hold the shape of the dough better than butter, which tends to melt and shrink. Also be sure you're not working the dough too much when you bring it together. (Try a folding technique.) Working the dough heavily activates the gluten, which acts like an elastic band and can make the crust shrink during baking. It also never hurts to cross your fingers. ;) Good luck! Kye@KAF

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