For the make up and production of this dough, refer to the "Pie Dough" pictorial.

Lightly flour a clean work surface.

Place the chilled dough onto the work surface. Lightly flour the top of the pie dough. Dust off any excess flour.

Place about a tablespoon of flour into the palm of the hand. Run the rolling pin through the flour to lightly dust the rolling pin.

Place the rolling pin in the center of the dough. Apply light pressure and roll straight forward. Go back to the center and then roll straight back.

Rolling from the center will ensure that each side is rolled to an equal thickness. The pin angle should be changed every few rolls to get a nicely rounded dough.

Roll the dough around the rolling pin to transfer it to the pan.

Unroll the dough over the top of the pie pan.

Lift the edges of the dough to allow it to sink into the bottom of the pan.

Leaving about a 1/2-inch overhang, trim the dough with a pair of scissors. These dough scraps can be used to repair any holes or rips in the pie dough if needed.

Turn the edge of the dough under to create a lip around the pie dough. The lip should not extend over the edge of the pie pan.

Flute the edge of the pie dough by pressing the thumb of one hand into the pinched together finger and thumb of the other hand.

Go all the way around the pie dough. If the dough begins to stick, flour fingertips lightly before continuing.

For a pie that will not be baked (i.e. custard pies where the filling is cooked and sets in a pre-baked pie shell), dock the pie dough a few times with a fork before baking the shell.

For a blind baked shell, lay a sheet of parchment paper on top of the crust.

Fill the parchment-lined crust with dried beans.

Spread the beans in an even layer inside the pie shell. The beans will keep the dough from bubbling up when being blind baked.