I've been cooking for many years now, but only in the last 2-3 started trying my hand at baking. One thing that frustrates me to no end is pie crust. I've followed recipes with butter, with shortening, with a combo of the two, and still it's really hit or miss. I've read just about every trick there is: using vodka, using vinegar, put flour in the freezer, etc. But about every second or third time, regardless of what recipe or technique I'm using, I end up with a crust that essentially liquifies in the oven. I get drips of goopy crust falling over the sides of the pie pan and the final product is a gloppy mess, not even solid. This time I took a picture of tonight's pumpkin pie results to hope that one of you will have an idea what I'm doing wrong to cause this liquified crust issue. I made the same recipe Weds. with no problem, but tonight (made it again for work tomorrow) I have an inedible mess to scrape out of the pan. Any thoughts as to what is causing this??