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).

Fit the dough into the pie plate (pushing down the sides without pressing into the corners); use scissors to trim, leaving 1/4 inch.

Add top crust, trim to 1/2 inch, tuck it under edge of bottom crust, and crimp with fingers, as shown.

More Tips

Before you begin: For a light, flaky, and tender crust, make sure your butter is very cold. Wrap the dough around your rolling pin, brushing excess flour from the bottom, to transfer it to the pie plate. Pile it high with fruit for lofty results. Use a narrow pastry bush to get the egg wash -- which gives a golden, shiny finish -- into every cranny.