Forming Piecrust

Transfer the dough to the pan and unfold it as for a tart crust (see figure a). Press the dough well into the pan, letting the excess dough hang over the top rim of the pan. For a double-crust pie, use a bench scraper or the back of a knife to trim the dough even with the top rim of the pan. For a single-crust pie, use scissors to trim away all but ½ inch (1 cm) of the dough hanging over the edge of the pan. Turn the dough under, even with the edge of the pan all around. Flute the edge of the crust by pinching your thumb and forefinger of one hand together on the outside of the dough and your forefinger of the other hand on the inside. Pinch outside and push toward the pinch from the inside, repeating the pinching and pushing all around the edge of the pie (see figure b).