Default User wrote:

> 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


"Butter crust"? You do know you are obligated to post a recipe or a
link or something to give us more information...

Thanks, regards,
Bob