At this point, I like to chill the dough again. If you place the crust in the freezer for 10-15 minutes, the edge will hold its shape during baking.
For a two crust pie, double the ingredients, divide the dough in half, and place the bottom crust in the pan. Fill with the filling of your choice, then roll out and peel the waxed paper from the top crust. Flip the crust onto the filling and carefully peel away the waxed paper. Wrap the top edge of the pastry around and under the lower edge to seal, then form a raised edge and flute. When you're making a two crust pie, you must cut vents in the top crust so the steam that forms during baking has a place to go. You can use a knife, or cookie cutters to follow your theme.
Bake the pie according to the recipe instructions. Watch the pie carefully during the last 10-15 minutes of baking. You can place a rim of aluminum foil around the edges of the pie if they are browning too quickly or too much; or use a crust protector.
Let your pie cool according to the recipe directions, then enjoy! And please remember, that it takes more time to read the directions to make this crust than it does to make it. And the more pies you make, the more expert you will become. Happy baking!
