Do not roll the crusts too thin.
The crust will be too cold straight from the refrigerator so set it out a bit in advance to warm to room temperature. This makes it more pliable and easier to work with. The crusts also get overly soft if left out too long. Keep cold until you’re ready to start making the pies.
If you don’t want to do the lattice crust, simply cut out rounds that will fit over the tops of the pies and pop them on! Be sure to cut a slit or two in the tops of a solid crust to leave room for venting.
When you piece together the scraps of crust to re-roll, handle as little as possible as the crust will get tougher the more it is handled.