I made mini apple hand pies using a typical pie crust recipe…2.5 cups AP flour, 1/2 cup butter, 1/2 cup shortening, a little salt and sugar. I made it in the food processor using butter, shortening, and water that I store in the fridge. The dough rested for hours in the fridge, was rolled to about a generous 1/8 inch, and the pies were frozen before baking. The crust is buttery and flaky and tender, not tough at all, but I feel that the texture is too crumbly and does not have the structural integrity that I would like. The 3” pies had large cracks across the tops and were a bit difficult to eat because they would break into two. What am i doing wrong? What is causing the cracks in the crust?