Problem: The dough cracks when rolling it.
Solution: Gather it up and knead it until smooth. If absolutely necessary, spritz with a little water.
Problem: The crust is too thick where the bottom meets the sides.
Solution: Use the bottom of a glass tumbler or your fingers to press it well to thin it in this area before chilling and baking.
Problem: During blind baking in a tart pan, the dough slips down.
Solution: The dough will always slip down about ¼ inch, but to prevent it from slipping further or becoming uneven, make sure to chill the dough-lined tart pan thoroughly (freeze it for best results) before baking and push the rice, beans, or pie weights well up against the sides of the pan.