Pie

: Roll the dough into a circle about 1 inch larger than your pie dish. Use a rolling pin to gently transfer it to the plate. Decorative Tops :

: Essential for pies with "wet" or no-bake fillings (like quiche or chocolate mousse). Use pie weights or dried beans to keep the crust from shrinking or bubbling. : Roll the dough into a circle about

: Many recipes, such as those from Sally’s Baking Addiction , use a mix of both for the best of both worlds. : Roll the dough into a circle about