When ready to roll out crust, flour surface and rolling pin. Start in the middle and roll outwards in all directions, turning crust as it gets flatter so it won't stick. When crust is evenly flat and desired size(2" larger than pie pan) place rolling pin on edge and roll crust up onto it. Starting on one side of pan unroll crust into pan. Ease crust into bottom so as not to stretch it. Trim crust to edge of pie pan. Fill with desired filling. Brush a little water on edge of bottom crust so top one will adhere to it. Roll out top crust and place over filling the same way as the bottom. Trim crust and fold under the bottom crust. Crimp edges. Vent, brush with milk or cream and sprinkle with sugar to make crust shiney when baked. Add foil strips around edges of crust to prevent overbrowning and bake your pie.