Lining a Pie Pan (For 1- and 2-Crust Pies)

You’re now going to transfer the round of dough to the buttered pan; you want to do this quickly and decisively, handling the dough gently, without stretching it. The easiest way is to fold the round of dough in half (to prevent tearing); quickly lift it and place it into the pie pan, with the fold in the center. Gently unfold and fit the dough, without stretching, over the surface of the pan. Be sure to fit the dough into the bottom edges of the pan, or it will contract as it bakes.

Trim the edges of the dough, leaving an overhang of about ¾ inch. If necessary, patch any holes in the dough with scraps.