Rolling the dough

Using a rolling pin, roll the third of the disk that is farthest away from you until the disk stretches out a few inches. Slide the dough around a bit—this coats the bottom of the dough with flour and keeps it from sticking to the surface—and give the disk a quarter turn. Again roll out the third of the disk that is farthest away from you, move the dough in a circle—reflour as necessary—and give the disk a quarter turn and repeat. Keep working in this way until you have a dough round that is large enough to cover the pie or tart pan with some excess to form a border or wall.