HOW TO LINE A PIE PAN

To line a pie pan, roll your dough out into a disk about 1/8 of an inch thick.
 

To determine that your crust is large enough, use a flexible tape to measure your pan's diameter along the bottom plus the height of both sides and compare to the rolled-out dough.
 

Then, loosely roll up the dough onto the rolling pin and unroll it onto the pan, easing it into the corners.
 

Another way to transport your dough is by folding it in quarters. Place the point in the center of the pan and unfold.
 

For a single-crust pie, you'll need an extra inch of dough to tuck under for a raised border.
 

A double-crust pie doesn't need extra dough on the bottom, but the top crust may require a bit extra, especially if the filling is high.