Pie making, shaping video - Canadian Living: perfectly fluted crust pie shell

The only thing I do differently is roll the pastry dough between 2 sheets of parchment (lightly floured) and flip the disc into the pie plate.

To get a round shape, trim excess and roll pastry again to smooth it out, do not be too picky, you will trim the pastry after you flip it into the pan.  DO not stretch the pastry or have it too wet.

this is the single crust flute for a pie without a top

a double crust pie; cut steam vents into the top. Be sure to flute both layers of the pastry as one so it seals together.

Finished turkey pie, I did not brush with milk or water or egg.