Pie crust troubleshooting
And it's a pre-made pie crust! I tried twice last night to make Ina's Perfect Pie crust, and both times the dough was over-processed. So I finally gave up and went out and got the Pillsbury dough that you put in the pan. Yay.
So I baked two pecan pies this morning, and on both, the dough cracked on the bottom! There are several cracks and some of the filling leaked through. I'm not sure if it's going to stick or not. They are browned butter pecan pies so there is a lot of butter.
Are the pies ruined? They look good otherwise, just a little over-browned.
Guessing you used a glass pan and that's how you can tell they are cracked? I've had that issue a few times - esp with pecan pies, and yeah, they stick a little, but once you cut them and plate them up, it's not that big of a deal. I would serve them and not think twice. A nice dollop of whipped cream covers a multitude of mistakes, too.