I have been using an all butter crust for awhile now but had not made a single crust pie in forever. I read PJ's article and some of the others highlighted. I made my crust, rolled it out, tapped it down gently around the edge to stabilize it and then put it in the fridge for about 45 mins (I was multi tasking). I put both pies in separate ovens and they both shrunk. They were full with pumpkin pie so I was absolutely shocked by this since my crust doesn't usually shrink. If I blind bake the crust, should I do it for a certain amount of time. These are for family but I'd like to really get this right. Even my pecan pie crust shrunk. Thanks

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