Basic All-American Pie Dough - Instructions Continued
Otherwise, try this: Roll the dough up onto the rolling pin, like a carpet. Then put the edge of the
dough at the edge of the pan and unroll it, letting it drop into the pan. If it is not relatively
centered, slide it gently so it is. If it tears, push it back together. Pat the dough snugly into the
pan, starting around the edges and easing toward the center.
You should have 1/2 to 1 inch of overhanging dough all around the pan. In places where there is more
than an inch, cut it off with scissors or a sharp knife. In spots where there is less, brush the edge
lightly with water and press one of the scraps of trimmed dough onto it.
If you are making a two-crust fruit pie, roll out the second piece of dough just as you did the first.
Transfer it, either by lifting it or rolling it onto the rolling pin, to a sheet of waxed paper, and set
it aside. Then follow the instructions given later, for a two-crust pie.
Cream, custard, and chiffon pies have only a bottom crust, called a pie shell. Depending on the recipe,
the shell is filled either unbaked or fully baked.
For an Unbaked Pie Shell
Fold the overhanging dough over itself and pinch it together to make a double-thick, upstanding rim all