When pie dough tears, it often means you're using too much force to roll out your pie crust and also potentially using flour with too low of a protein content. Try working the dough less next time, working slowly, carefully, and rolling the dough as little as possible. (Check out this video on our website for tips about how to roll out pie crust.) As far as the flour goes, try using King Arthur All-Purpose Flour if you're not already doing so. Its 11.7% protein content is just the right amount to give your dough strength while still being tender enough for pie. Good luck and happy baking! Kye@KAF

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