Lining a Pie Pan with Pastry Dough

Unroll a sheet of pastry dough over a buttered or nonstick pie pan.

Cut around the dough with scissors so you have about an inch of extra dough hanging over the sides.

Tuck the extra dough under so the fold is even with the edge of the pie pan. Press the fold gently to form a thick border.

To flute the edge, press against both sides of the rim of the pie pan to get the pastry to rise up above it (but don’t make it too thin). Press with 2 fingers on 1 side and 1 finger on the other to form a fluted edge.