Rolling our dough for pie crust is pretty easy: After you make and chill your pie dough, take it out from the fridge and grab a rolling pin. The rolling pin does double duty, also helping you transfer the dough into the pie pan:
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Lightly flour your work surface and the rolling pin, and roll the dough into a circle.
Roll it out to about 1/8-inch thick and 13 inches wide for a 9-inch pan.
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Loosely roll the dough around a rolling pin.
The rolling pin helps you transfer the dough without breaking it
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Unroll the dough into a pie pan.
Place the loose end over one side of the pan and unroll the dough from the rolling pin so that it covers the pan.
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Gently press the dough into the pan.
Trim the excess dough.
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If you're making a single-crust pie such as pumpkin or lemon meringue, then use the times of a fork to press the dough around the edges.
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Add pie filling to the dough-lined pan.
Depending on the recipe you’re using, you may need to bake the crust before you fill it.
For single-crust pies, you can now finish your pie by baking or refrigerating according to your recipe. For a double-crust creation (like rhubarb pie), go to the next step.
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Roll out the second dough ball and wrap it around the rolling pin.
You follow the same procedure you used for the first crust.
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Unroll the dough over the filled pie.
Leave a 1/2-inch crust overhang all around the pie.
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Tuck the overhang under the bottom crust.
Make sure you have enough dough on the top layer to fold under all the way around.
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Prick the top of the crust, and crimp the edges.
A fork does both of these jobs nicely.