I am sorry that I don't have any information to share that might solve 
your problem.  I am just giving in to curiosity.  Why is this pie crust 
and only this pie crust so very important to your interpretation?

Tamara Funk

Travis Nygard wrote:

>Hi all,
>
>I am trying to determine the best way to preserve a recently-baked pie
>crust as a displayable art object.  The goal is to coat it with some
>sort of shellac, varnish, or resin to make it hard and durable while
>retaining aesthetic beauty.  It is important that this specific crust
>be the one preserved, so I can't bake a new one and must get it right
>on the first try.  Baking a "practice" crust would be possible, but
>the recipe will not be exactly the same because it is unknown.  This
>is a real crust made with Crisco shortening.  That fact concerns me,
>as I am wondering if the fat will cause problems when coating it or
>after the thing is encased.  Any thoughts about materials and
>technique would be most appreciated.
>
>Thanks in advance,
>
>Travis
>
>
>  
>

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