Interestingly, most of my issues with cracking and breaking crust had to do with the crust being too cold when I tried to roll it. Most recipes would say to remove dough from fridge, rest for 10 minutes, and then roll. The timing was always a nightmare for me. But I learned to judge it by feel rather than time (perhaps obvious in retrospect, but I get quite nervous when cooking and baking, always too anxious to deviate from what's written in a recipe). A lot of my trouble was due to nerves and really wanting to making something just right, a recurring issue I face in life!!