Don't let anyone tell you otherwise: pate brisee (pie dough) is not a friend to hand pies. What? Well, looky see. Problems I was having with my dough aside (I'll skip that part entirely, as I have a recipe that works and was stupid to use anything new), pate brisee is just not bendy and tender enough to stretch over mounds of filling. Even if it *looks* like you may have done alright, you're presented with this at the end of your baking time. You learn more from mistakes than successes, right? Next time, I'm reappropriating my classic empanada dough.