I roll my piecrust on a King Arthur silicone baking mat. When it is the correct size, I simply place the pie plate on the baking mat, centered next to the left edge of the crust. Using my right hand, under the mat, I gently flip the mat (and the crust) over the pie pan and the crust releases easily slowly into place. If it isn't perfectly centered, it can be adjusted. This can be done for both the bottom crust and the top crust of your pie. Works every time for me-no problems with tearing.

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