in a 9-inch pie pan and unfold. Trim the pastry 1 inch larger than the pie pan and tuck the overhanging pastry under itself. Then, use the thumb and finger of one hand and the index finger of the other to flute the edges. Place in the freezer or chill in the refrigerator for 30 minutes before baking. To prebake, preheat the oven to 400 degrees. Crumple a piece of wax paper, then spread it out to the edges of the pan. To make a weight, fill the paper with raw rice or dried peas. Bake for 20 minutes. Carefully remove the paper and rice or peas. (The rice or peas may be used again the next time you prebake a pie crust.) Fill the crust with a filling and bake according to filling directions. If the filling requires no cooking, bake the pie shell 10 minutes more. ----