What would be causing the bottom pastry of meat pies to crack?

The major causes of cracking in meat pies, especially the bottom pastry are listed below:
· Drying out of the raw pastry (pastry should not be left out uncovered)
· Too much scrap causing an increased fat content. The pastry becomes too short causing gluten to break down.
· Weak flour
· Pie is under baked
· Dough too dry (water levels should be adjusted to improve processing)
· Fat levels too low
· Over mixed pastry

Review the ingredients and processing methods for your particular meat pie and assess which of the issues above would be relevant to your process. Make changes to the ingredients or processing one step at a time so you can judge which changes have a positive impact on the finished product.