(Dough can alternatively be made with similar results using a food processor or by mixing with your hands.) 1. Flour your work-surface generously before placing the dough down on it. Also flour your rolling pin. 2. In order to keep a circle-ish shape to your dough, roll in alternate directions. Away from you, toward you, to the left, to the right, diagonally each way, and then start over until you reach the desired size. 3. Roll your dough pretty thin, about ¼" 4. Place your pie pan lightly on top of the rolled out dough to be sure it's big enough. You'll want it to be about 1 inch larger than the pan all around. 5. Once your dough is rolled out, use your floured rolling pin to roll the dough up onto it. Then gently and quickly, pick it up and place it so the edge is all the way over to one side of the pan and then roll it out so it lays gently over the pan. 6. Pick up each edge gently and be sure the crust sits all the way down into the bottom corners of the pan before laying it back down. 7. Trim or tuck in the edges and make pretty either by crimping with your fingers or pressing a fork around the edges. You are now ready to fill and bake your pie.