Set dough on a lightly floured surface. Dust the top of it and your rolling pin with flour.

Roll the dough from the centre out until it’s about 2” wider than the top of your pie plate. To create a round shape, give the dough an eighth of a turn after each roll, dusting with more flour if needed.

To make the move to the pie plate, carefully roll the dough around the rolling pin.

Place the dough just above the front of the pie plate, and then gently unroll into it. If dough cracks when doing this, simply press back together.

Trim some the excess pastry from the edges of the pan, leaving about 3/4” overhanging. Fold the overhanging pastry under itself, so you have a built up base that rests on the rim of the pie plate.

With one hand in the inside of crust, and your other hand on the outside edge, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to decoratively crimp the edges of the crust. Refrigerate at least 20 minutes before using.

Blind bake the pie crust by carefully lining with foil, then fill with pie weights, raw rice or dried beans. Bake crust for 30 minutes. Remove foil and weights and bake 15 minutes more, or until crust is lightly golden.