Form dough into disk shape and place in the refrigerator for about 25-30 minutes to chill. Remove disk from the refrigerator and, on lightly floured surface, roll pastry to desired thickness, generally between 1/16”and 1/8” thick. Transfer pastry into a deep 9½” - 10” diameter pie plate that has been lightly sprayed with cooking spray or very lightly greased and has the capacity to hold 4 cups of liquid filling. Trim excess dough and finish pastry edges as desired. In order to reduce pastry shrinkage during baking, place pie shell in refrigerator for approximately 20-25 minutes to chill.
Yield: Apx. 8 slices