Hello all, New to the forum, but a long time baker. having moved around the world, I've been out of the game for awhile, but recently started baking again. Using my mother's recipes, I've come up short on one ingredient here, which I think is the issue I'm having with my pie crust. Here in South Korea shortening is a pretty rare commodity. So I've been substituting butter in the recipe, I believe it's 79-80% fat The recipe is: 2 cups flour 1 tsp salt 1/2 cup butter (originally 3/4 cup shortening) 4 tbsp water and then add water as needed to reach the right mix pretty simple, cooked at 350 for 40-45 minutes makes enough for a top and bottom the issue I'm running in to is that during baking the edge of the pie crust is retracting significantly. About 1/2 inch and the way around. The pie plates I'm using have significant lips on them, some I'm trimming the crust to the edge of the lip, but it's pulling back all the way across that and then some. My mother doesn't seem to have this issue, and I'm guess it is because I'm using butter. Are there any small changes I could make to this recipe to help with the retracting crust?