Hazels65 wrote:


> I find it all rather interesting since I have been cooking Pecan pies
> for over 50 years and never had that problem.


The only time I have had this problem was when blind-baking the crusts
and having cracks develop then. This was especially a problem when I
used to use the Pillsbury premade crusts, the kind that are folded up.
It seemed like the crust would always crack.

Nowdays, I make butter-crust pie dough, and press it into the pan
rather than rolling out a crust. I saw a pastry chef do that on a
cooking show. Works great, never leaks, easier and faster.



Brian