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 > > > > ========================================================= 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).