Julie, it sounds like you might want to try adding just a bit more liquid next time to help the dough hold together. However, beware that adding additional liquid can make the crust less flaky. Usually a crust that's hard to work with is the one that tastes best, so keep that in mind while you're working with your dough. (Dealing with the cracks pays off!) Additionally, be sure you're using King Arthur All-Purpose Flour if you're not already doing so. Our flour has a slightly higher protein content, which can help hold the dough together more so than other brands with less gluten. We hope that helps, and happy baking! Kye@KAF

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