I thought I followed the instruction to make the dough into wheels but when I go to roll them out, the edge still cracked. Where did I go wrong? Should I have "packed" the edge when I shaped them into wheels? Help! If you're talking about when you roll your dough into a circle, it's OK for edges to crack - they always do. The only reason my edges in the picture look smooth is because I trimmed them. Cracked edges are usually a sign of 1) not enough liquid, or 2) too cold while rolling. And anyway, they don't really matter - just fold them over or under, seal them together, and you'll never see the cracks. Also, patching is always an option - I do it all the time, as you'll see in an upcoming post on chocolate chip pecan pie... If you're talking about edges cracking when you roll the dough into a hockey puck shape initially, then I'd say it's strictly a case of too much flour, too little liquid/fat. Or too high a protein flour. Did you use King Arthur AP? PJH

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