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To transfer the crust, use your rolling pin to fold and lift it gently onto the pie plate. Trim excess dough with shears or a knife, then fold the edges under themselves to create a neat, even border. The tutorial introduces an innovative crimping technique: pressing your hands onto the edge of the dough and moving them in a "one-two-three" motion creates beautiful, uniform ridges effortlessly.
Baking and the Final Verdict
With the crust shaped, it's ready for filling and baking. The recipe doesn't demand fussy decoration; a simple trim and crimp will suffice. Before baking, you can dock the bottom with a fork if necessary — a common step to prevent bubbling.