1. NOT ENOUGH SHORTENING

2.  NOT ENOUGH LIQUID

3. FLOUR TOO STRONG

1. OVERMIXING

2. NOT ENOUGH SHORTENING

3.FLOUR TOO STRONG

4. TOO MUCH ROLLING OR TOO MUCH SCRAP DOUGH USED

5. TOO MUCH WATER

1.   NOT ENOUGH WATER

2.  TOO MUCH SHORTENING

3.  IMPROPER MIXING

4. FLOUR TOO WEAK

1.  NOT ENOUGH SHORTENING

2.  SHORTENING BLENDED IN TOO MUCH

3.  OVERMIXING OR TOO MUCH ROLLING

4.  DOUGH OR INGREDIENTS TOO WARM

1.   OVEN TEMPERATURE TOO LOW, NOT ENOUGH BOTTOM OVEN HEAT.

2. FILLING HOT WHEN PUT IN SHELL.

3.NOT BAKED LONG ENOUGH

4. USE OF WRONG DOUGH(USE MEALY DOUGH FOR BOTTOM CRUST)

5.NOT ENOUGH STARCH IN FRUIT FILLING

PIE CRUST 

SHRINKAGE

1.  DOUGH OVERWORKED

2.  NOT ENOUGH SHORTENING

3.  FLOUR TOO STRONG

4.  TOO MUCH WATER

5.  DOUGH STRETCHED WHEN PUT IN PANS

6.  DOUGH NOT RESTED

1.  NO STEAM VENTS IN TOP CRUST

2.  TOP CRUST NOT SEALED TO BOTTOM CRUST AT EDGES

3.  OVEN TEMPERATURE TOO LOW

4.  FRUIT TOO ACIDIC

5.  FILLING HOT WHEN PUT IN SHELLS

6.  TOO MUCH SUGAR IN FILLING

7.  TOO MUCH FILLING