Hot Watercrust Pastry

Dry, crumbly and will not mould: Insufficient fat.  Insufficient water.  Fat and water too cool when added to flour.  Dough cooled before kneading.

Crust burst after being filled or during baking time: Crust unevenly moulded.  Too thin in parts.  Careless handling.

Texture crumbly and doughy: Self-raising flour used. 

Soggy layer of pastry inside pie: Filling too moist.  Oven too hot.  Insufficient baking