Hi Zaynab, I would carefully settle the crust into the pan, then press the crust firmly onto the pan's surface, then form your crimped edge. To further stabilize the crust I was taught to form the excess crust dough into a pyramid shape all along the rim of the pan. Doing this additional step before crimping makes sure that your crimped edge is setting securely on the rim of the pan. If you have a lot of excess dough, you can trim the dough before forming the pyramid and crimping. 

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