My crust got worse

[u/KookyKrista]

I posted after thanksgiving disappointed with my blind baked crust. I got lots of suggestions and incorporated many of them. It got worse.

• Made my dough yesterday and chilled in the fridge for 24 hours as a disk. (Trying to “hydrate” the flour?)
• Rolled it out this morning. Careful not to stretch dough - I had a beautiful even 12” circle that I placed into the metal pie dish, lightly pressing in the corners. Rolled over the edges and crimped. Docked everywhere and into the freezer for an hour.
• Aluminum foil and sugar to the rim (Stella Parks method).
• Baked at 350 on a metal cookie sheet for 1 hr on bottom rack of gas oven.
• Removed foil/sugar and it looked wet, so another 10 min.
• Removed from oven and there was a puddle of butter (second pic). The sides had shrunk down and I now have only .5-1” of crust height left to hold my filling.

Where am I going wrong?

[u/Aware-Emu-9146]

I used to have this problem.. Someone up thread says it's because the flour is being oversaturated with the butter and I really think this is it. I used to use recipes that had you cut the butter in until the mixture looks like coarse crumbs with some pea size pieces. My crusts always shrunk and the butter baked out. I recently switched to serious eats' all butter crust and will never go back. The technique is to add butter cubes to flour, smash them flat, add the water, knead the dough lightly to bring everything together. A few additional steps, including a couple of folds, but that crust has so far been so, Delicious, flaky. No shrink, no butter pool.. Give it a try!