Serious Eats: Talk

Melty pie crust?

I have only made butter pie crusts. My crust never stays crimped, instead melting into one undifferentiated blob as soon as it hits the hot oven. Is this just how my pies are fated to be? Do I have to use another ingredient to get them to stay crimped? I kind of love butter too much to give it up, but I'm curious about what else is out there.

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