Does the type of rolling pin you use make a difference? I have been using a tapered dowel for my pie crust dough and I've been having problems with cracks developing on the edges. I began to wonder if it might be because of the tapered dowel. It exerts pressure on the dough over a relatively small area. A traditional rolling pin exerts pressure ove a wider area. I had better luck (not perfect) when I used the traditional rolling pin. What do you think?