Hi Daniel, often the tearing that occurs when rolling out pie crust has to do with being a little too assertive when the dough is cold out of the fridge. If your dough has been in the fridge for several hours or overnight, it might be helpful to give it 10-15 minutes to warm up at room temperature before beginning to roll. Once you begin to roll, it can also be helpful to ease into the rolling very slowly and gently, and to do one straight roll, turn the dough a quarter turn, straight roll, turn, straight roll, turn, etc. This can help prevent both tearing and sticking, when your initial rolling strokes are gentle. As the butter warms up a bit, the dough becomes more pliable and you can assert a little more pressure, but I still continue with the roll and quarter turn routine, which also helps the dough extend out a bit more evenly. For more help with your pie rolling issues, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via CHAT during these times. 

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