SewExtremeSeams

I use the common red package frozen pie shells that roll up all the time. DH loves blueberry pie and I do not always feel like starting from scratch to make the pie dough. I get cracks in my dough when I unroll them if I have not let them thaw out enough. Of course, the opposite is true, if I let them warm up too much (in warmer seasons) they kinda mush together and it is a piece meal mess.

There is the just right temperature for the pie shells. If I can unroll it in the air (above the pie plate) without it coming apart then lower it to the pie pan, I know I have the right temperature. Also, if you have cracks, just let it thaw a bit more in the pie pan and finger push the cracks together. Works for me, I hope it will work for you.

I hope this helps. I use steel, glass and aluminum pie pans. Usually they do not stick to the pie pan.