One tip is to roll the dough up around the rolling pin, then unroll the dough over the pie pan for the bottom crust, and then over the filling for the top crust.
By using the rolling pin to support the weight of the dough, you are able to move the dough without stretching it.
For the bottom crust, you ease it into the pie pan, by lifting at the edge and letting the dough drop into the bottom of the pan. Yes I do use those scissors to cut off the excess crust. It works like a charm!
Seal the edges with your thumbs, fold and crimp in a pretty pattern, that will also seal in the juices. And the final secret to a cooked pie, full of juice? That little funnel.
And now that little pile of scraps left over, here is what you can do with them...........
As always, thanks for taking a moment to stop and say hello! I appreciate your time and your wonderful comments.
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hearth and soul @ premeditated leftovers