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.