Brendan, making an all-butter crust and having a sharp, gorgeous crimp kind of cancel each other out. The melting point of butter is so low that the butter melts and the crimp settles and slumps before it has a chance to set. Putting the pie in the freezer for 30 minutes before baking might help a bit. If you're wed to an all-butter crust, try making a lower crimp; just pressing down the edges with the tines of a fork may be all that you can do. If you don't object to shortening, though, try a crust that includes shortening as well as butter, like our Classic Double Pie Crust. The shortening, with its higher melting point, helps keep the crimp sharp. Good luck! PJH@KAF

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