Lift the pastry up and start unrolling the dough over the buttered pie plate. Leave a 2-inch overhang at the edge of the pan closest to you. Moving the pin away from you, drape the pastry loosely over the pie pan. This is where a near-perfect circle pays off. Lining the pie pan Moving the pie crust from the work surface to the pie plate can be a breath-holding experience.
Some people fold the crust in quarters and unfold it over the pie plate.
I roll mine around the pin and then carefully unroll it over the plate. I generally bake my pies in an ovenproof glass pie plate. Glass is an excellent conductor of heat, and the bottom of the pie can easily be checked for browning. Always butter the pie plate and rim before lining it with pastry. Greasing the dish holds the pastry in place, decreases shrinkage, and encourages browning.