From Woman’s Day
Start with a flattened disk of dough that has been tightly wrapped in plastic wrap and refrigerated at least 1 hour and up to 2 days, or until firm.
Photo by Philip Ficks
Step 1: Place the unwrapped disk on a well-floured work surface. Dust your fingers, the rolling pin, and the dough with flour. Roll out the dough, working from the center outward, rolling clockwise around the disk to form a 12-inch circle about 1/4 inch thick.
Photo by Philip Ficks
Step 2: Place a floured rolling pin in the center of the dough and fold the edge closest to you over the pin. Lift the pin, gently drape the dough over the pie plate and unroll it so that it covers the entire plate.
Photo by Philip Ficks
Step 3: With floured fingertips, gently ease the pie dough into the bottom and sides of the plate. Using scissors, cut the dough along the edge, leaving a 1-inch border.
Photo by Philip Ficks
Step 4: Fold the edge of dough underneath itself to create a thicker ½-inch border that rests on the lip of the pie plate. To crimp the edge, use the index finger of one hand to press the dough between the thumb and forefinger of the opposite hand; repeat around the edge of the dough. Refrigerate at least 20 minutes and up to 2 days before filling so that the crust does not shrink.
Photo by Philip Ficks