Hi, Everyone.
I'll be trying my first pie today, complete with homemade crusts. What
is the best way to measure, then trim the pie crust dough so it fits
the pan? Sightlings can eyeball it, but are there any tips for cooks
with nonworking eyes? Are there any other hints I can scrounge to make
it as foolproof an experience as possible?
Thanks,
Dani