Transferring Dough to a Pie Pan

So you’ve got your thin round of dough, ready to use. Now what? It’s time to maneuver it into your vessel of choice, a 9-inch round standard pie pan unless otherwise specified in the particular recipe you’re making. Since the shape of the crust is rather unwieldy as it stands, I like to make mine more compact for an easy transfer. Very gently fold the whole round in half, without pressing down on the seam or sides, and then fold it in half again in the same fashion, so that it’s ultimately a quarter of its former size. Lift the folded round from underneath, handling it lightly, and place the folded point right in the center of your pan. Fully unfold it to fill the dish, easing it up the sides and pressing any creases flat again. You should have more or less even amounts of excess dough overhanging the edges if you’ve situated it correctly.