Let the excess
crust hang over the edges.
Let
the crust hang over the edge by 3/4 inch.
For a single crust pie, leave about 3/4» of
crust hanging over the edge.
Not exact matches
Bring the
hanging edges of the bottom
crust up and
over the top
crust, rolling and squeezing them together, then crimping decoratively.
(I don't like a lot of
crust on my pie, so I purposely didn't let mine
hang over the
edge.)
Trim away any
hanging crust (don't wrap the
crust over the
edge of the pan since this will make it harder to cut after it's baked).