Step 4: Rolling the Pie Dough
Roll dough back to its proper dimension. Start rolling, working from center. If dough loses circular shape, place end of pin near the crooked edge and roll, working that area by pressing with one hand while holding the pin loosely with the other. Keep the work surface floured so the dough doesn't lose its shape, stick, or tear. Every few passes, release the dough by running a long offset spatula underneath, then throw more flour under it. As you go, run your fingers around the edges of the dough to feel if the thickness is even (and if not, to find where you need to roll more).