Tip: After making the dough, divide it into two equal parts. Liberally flour the work surface, flatten the dough ball into a thick disk before placing it onto the work surface. Sprinkle flour on top. Roll from the center out, in all directions until the crust is about two inches larger in circumference than the pie pan you are using. Cut the excess crust so that it is a smooth circle that is an inch larger than the pan. Use a long thin implement, such as an icing spreader to slide under, and loosen the pie crust. Now, gently lift one side of the crust, giving it as much support with your hands as you can, and fold it in half. Fold it in half once more to make a triangle. Lift the whole crust, and place the point of the triangle in the pan center, with the folded edge running to the pan edge. Unfold the crust. Gently press it into the pan to fill. Brush with egg wash, and blind bake for 5 minutes at 400' F. Remove from the oven, and fill. Repeat the crust rolling, then folding technique with the remaining pie dough. Place on top of the pie filling, and let it overlap an inch or so. Tuck the overlapping crust between the existing crust, and the pie plate. Flute the edges, brush with egg wash, sprinkle with sugar, cut vent holes, and bake at 375 for about 40 minutes. Your pie should be perfect.
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