As opposed to cling film I re-use a plastic grocery bag which allows me to flip it over easily while rolling, and pick it up after removing one side, to position it perfectly in the pie pan. Then I can press it with the remaining side of plastic still on the rolled-out dough. But this recipe didn't work on pecan pie for me. At least the tip to pre-bake the crust wasn't right for this custard; it broke and leaked. I'll try again and pour the custard directly onto the raw pie crust before baking.

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