• Thaw the pie crust according to the package directions.
• Carefully remove the crust from the aluminum pie tin. Roll the crust out onto a lightly floured surface. Transfer the crust to your own pretty pie dish, lightly pressing the edges for a custom fit to your dish.
• Use your fingers to smooth and then crimp the edges of the machine-made edge. A fork also works well for this! Alternatively, you can also use a paring knife to cut the edge off completely and use this extra dough to form fun shapes by hand or using small cookie cutters. If needed, dip your fingers into a small bowl of water and smooth out any cracks in the crust.
• Fill and bake according to your recipe's instructions.

For a lattice-style crust:

• On a floured surface, roll out a second pie crust and cut it into3/4-inch wide strips. Arrange in a lattice pattern over the top of the pie. Use a knife to cut awaythe excess dough. Seal the edges by crimping them with your fingers or a fork. Use a knife tocut away any excess dough then bake according to your recipe’s instructions.