I'm curious as to what folks are using to prepare their pans before building their pies. I tried many times years ago, using one of the more oily dough formulations, to also use a light coating of oil in the pan only to have to fight to get it to stretch and stay in place. Following the recommendation of Loowaters, I started using a light coating of Crisco in the pan and that resolved the problem. But I am curious as to what people are using as shortening isn't great for you (although probably incidental in the scheme of things given the amount of oil and fat in a Chicago pie!).