Yes, and why is the recipe "unknown"?  Inquiring minds want to know.
 
> Date: Wed, 15 Sep 2010 08:59:54 -0500
> From: [log in to unmask]
> Subject: Re: [MUSEUM-L] How do you preserve a real pie crust as displayable art?
> To: [log in to unmask]
> 
> 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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