Pie Dough 101
To make ahead of time: Form dough into a 5-inch disc; wrap well in plastic wrap. Dough can be kept in the refrigerator for up to 3 days. Bring to room temperature before rolling out.
To freeze: Wrap dough well in plastic wrap, and freeze up to 3 months. Defrost in the refrigerator 4 hours or overnight before using.
To make a basic crust edge: Fold the overhanging dough under to form an edge; press the dough into the rim of the pie plate slightly.
For store-bought crust: Look for one that has no trans fat. Roll out according to package directions, then follow our instructions for baking.
Try this recipe: Perfect Pie Crust