Sandy, the exact liquid to flour ratio is hard to nail down, since people measure flour differently, and flour itself can be moist or dry, depending on the season. May I suggest cracks aren't necessarily bad? I think a crust that never cracks at the edges might have a bit too much water. My crust routinely cracks around the edges; I simply roll it out larger than the pan, and fold those cracks under to make a crimp. If the cracks are more significant, I go ahead and patch them because, really, once the pie is filled, who'll ever notice? I'd rather have a crust that's delicate, prone to crack, and tender/flaky than one that rolls out beautifully and is somewhat tough. Now, you can also avoid cracks by adding fat, but then you run the risk of a greasy crust. So never mind the cracks! P.S. Readers who make crust that rolls out beautifully, no cracks, and is wonderfully tender/flaky, keep up the good work! PJH

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