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 -- ================================== Travis Nygard [log in to unmask] http://www.travisnygard.com http://arthistorynewsletter.com/ ================================== ========================================================= Important Subscriber Information: The Museum-L FAQ file is located at http://www.finalchapter.com/museum-l-faq/ . You may obtain detailed information about the listserv commands by sending a one line e-mail message to [log in to unmask] . The body of the message should read "help" (without the quotes). If you decide to leave Museum-L, please send a one line e-mail message to [log in to unmask] . The body of the message should read "Signoff Museum-L" (without the quotes).