the dough closest to you and roll from the center to the edge away from you. start and stop ½-inch at the bottom and top edges. after each roll, give the dough a ⅛ turn. this will prevent the dough from sticking and help make a perfect circle. re-flour the rolling surface and dough if the dough sticks. continue to roll and turn the dough until it’s about 1/8-inch thick and is at least 1-inch bigger than the pie plate you will be using.
using a pastry brush to brush off any flour that is still on the dough.
using a rolling pin, roll up the dough onto the pin. center the 