I avoid this problem by buying it already made!

Instructions: 1. Roll out the pastry dough between two sheets of waxed paper. Place a large piece of waxed paper on the counter, then place a well-chilled ball of dough on top. Flatten the ball into a disk.

2. Place another piece of waxed paper on top and begin rolling from the center to the edge, turning the dough occasionally. If the waxed paper tears or wrinkles, you may need to remove it and start with a fresh sheet.

3. When the dough is the desired dimensions, peel off the top layer of waxed paper. Slide the bottom sheet with the dough onto your hand and invert it over the pie plate or tart pan.

4. Gently peel off the waxed paper and carefully ease the pastry into the pan. Trim the crust, and it's ready to be filled or baked.



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nice tip-you can also leave it between the wax paper and freeze it.