I make pies well enough to make me feel proud. Today I made a coconut custard pie. I used the recipe on the Eagle Brand Condensed Milk site: http://www.eaglebrand.com/recipes/det... Their recipe doesn't include a recipe for pie crust, so I used one of my own. It called for a combination of butter & Crisco for the fat. This was my first time blind baking a pie crust. I used dried beans to hold the crust down after I got it in my pie pan. I baked it 8 minutes as instructed. When I pulled it out I discovered the crust had 'shrunk' and collapsed. The sides were laying on the bottom, partially baked. I managed to slip a lightweight cardboard all around the inside edge to hold the droopy sides up, then added the custard. I finished baking it. The pie tastes lousy. Far sweeter than I wanted & WAY too much coconut. I'm not going to attempt this again soon... maybe not at all in my lifetime. But I was curious about the problem I had blind baking that crust. Can anyone tell me what I did wrong?