To use: Roll each piece on a well floured surface into a 12″ circle. Rolling from center to edge, turning and flouring he dough to make sure it doesn’t stick to the board. Fold dough in half, then quarters. Place in pie pan and unfold. Gently press into pie pan without stretching the dough. Trim excess crust to the outside rim of pie pan. Add pie filling then repeat with the top crust. Trim excess crust top crust around pie pan leaving about 1/2 inch extra. Tuck extra top crust under the lip of the bottom crust then crimp the crust edge with fingers or fork.