Transferring the dough round to the pan

There are two ways to transfer the dough easily. You can fold the dough in half, quickly slide your splayed hands underneath it, lift it and place it in the pan so the fold is at the center, and then unfold the dough. You can also roll the dough loosely around the rolling pin and unroll it over the pan. If the dough falls apart while you are transferring it, it is probably too warm. Refrigerate it for about 20 minutes, pull it together into a mound, shape it into a disk, and roll it out again. If the dough cracks in the pie or tart pan, press the cracks together with your fingers.