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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Travis Nygard
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http://www.travisnygard.com
http://arthistorynewsletter.com/
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