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In order to maintain a consistent temperature, do not open the oven door during baking. Instead, use the oven light to check on your baking progress.
Chill pastry, covered, for up to 12 hours. This makes it easier to handle and keeps it from shrinking during baking.
Pastry dough can be made ahead of time, wrapped tightly in plastic, and refrigerated for up to 2 days.
Roll pastry dough outward from the center and from the center inward with a floured rolling pin. Rotate and repeat until it's 2 inches wider than your pie plate.