"conrad" > wrote in message
oups.com...
> I have just done another this morning, this time a sweet pastry for a
> cold whipped cream fill so the leaking is not a problem this time.
>
> The pastry began to crack early in the rolling process. My suspicions
> is the texture before I begin rolling. Is it too dry, too much
> handling, too little kneading, too little shortening?
>

I think it was too dry. I used to be afraid of adding too much water when I
started to make pie pastry and always had that problem. What recipe are you
using? Do you make it by hand? Do you have a food processor?