Rolling and crimping

Rolling

• Let chilled dough sit 5–10 minutes if it cracks when you start
• Roll from the center outward, giving the dough a quarter turn every few rolls
• Lightly flour the surface and pin as needed
• Roll to about 1/8 inch thick and 12 inches across for a 9-inch pan

Lining and edges

• Roll the dough loosely onto the pin and unroll it over the pan
• Lift the edges and let the dough settle into the corners
• Trim to about a 1-inch overhang, fold it under and crimp
• For double-crust pies, trim the bottom crust flush and seal the top crust over it

Watch for

Chill the lined pan 30 minutes before filling or baking. Stretched or warm dough shrinks in the oven.