Rolling and Shaping Pie Doughs
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Do not chill Basic Pastry before you roll it out; line the pie pan with it first and then refrigerate it. Pastry made with butter, such as tart pastry, will, however, be easier to handle if you chill it for 30 minutes or so before you roll it out.

No matter what pie crust you use, let the bottom crust chill in the pie pan in the refrigerator while you prepare the filling and top crust.

BOTTOM CRUST

Divide the dough in half, if you have made enough for a two-crust pie, and pat each piece into a ball. Flatten one of the balls with the heel of your hand, keeping it round. Place it on a lightly floured board or on a pastry cloth and sprinkle the top with a little flour. Using a rolling pin, start in the center and roll lightly in all directions, lifting and turning the dough frequently to make sure it is not sticking to the board. Do not roll quite to the edge of the dough until the last few turns.

If the dough seems to be sticking, dust the board with more flour. Roll the dough until you have a round piece about 1/8-inch thick and 2 inches greater in diameter than the pie pan you plan to use. Fold the dough in half and lift it gently into the pan with the fold in the center. Unfold it and fit it into the pan, easing it in loosely without stretching it. Pat it into all the edges, then trim the extra dough hanging over the edge so that is 3/4 inch larger than the pan.

Refrigerate the bottom crust until you are ready to fill and bake it.

TOP CRUST

For a two-crust pie, roll out the second piece of dough just like the first. Fill the bottom crust generously with the pie filling, then fold the dough for the top crust in half and gently lift it onto the filling with the fold in the center. Unfold it and trim it so that the dough for both crusts extends over the rim of the pan by about 3/4-inch. Press the edges of the top and bottom crusts together, tucking the top one over the bottom one to make a thick edge. Crimp the edges with the tines of a fork or flute them with your fingers.

Prick the top with a fork in several places or cut vents or a small design or two so that steam can escape while the pie is baking.

PIE SHELL

If you are making a pie shell for a single-crust, open-face pie, fold the extra 3/4-inch under along the rim of the pan so that it is double in thickness, then crimp using one of the following methods: 1.) press the tines of a fork all around the rim. 2.) Using your thumb and forefinger, press and pinch the dough together at even intervals around the rim. 3.) Build the dough up around the rim about 3/4-inch; then using your two forefingers press and pleat at intervals to make a stand-up, scalloped edge.

Instead of using a rolling pin when making a pie shell, you can pat the dough into a pie pan or spring form pan with your fingers. This method works especially well with tart pastry, for which a slightly thick bottom crust is desirable and the dough is not harmed by handling.

LATTICE CRUST

Lattice crusts make beautiful finishes, especially for shiny berry pies.

To make one, roll out the dough for a top crust and then cut it in strips 1/2 to 3/4-inch wide. Place the strips on the filled pie, weaving them in and out of each other, or, if you prefer, just laying them across each other at right angles. When all the strips are loosely arranged on the pie, trim them so that they are even with the overhanging bottom crust. Fold the edge of the bottom crust up over the ends of the strips and press together. Crimp or flute the edge all around.

Lattice strips may also be twisted to give a spiral effect.