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| Roll the pastry on floured parchment; roll it larger than your pie plate (include the height of the side and a large overhang) |
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| Trim any of the larger pieces off. Don't worry about the cracked pieces. You can use water to join them together. |
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| Be careful not to stretch the pastry. I drop mine onto the plate from the parchment. Tuck the overhanging pastry in until it matches the edge of the pie plate. |
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| crimp the edge of the pastry. |
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| I weight the pastry down with a matching pie plate instead of using pie weights when I bake the shell. |
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| The shell did shrink in one spot. |
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| What went wrong? I used a recipe for key lime pie which said 9" pie plate. It will take alot of whip cream to hide this mistake. |
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| I used a 9" pie plate with a higher rim!!! These 2 pie plates are the same size...... |
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