To transfer pastry to the 9-inch pie plate, wrap or drape it over the rolling pin or fold it into quarters. Ease pie pastry into pie plate without stretching it. When the pastry is in the pie plate, press it firmly into the bottom and sides. Trim the excess pastry to 1/2 inch beyond the edge of pie plate. Tuck or fold the extra pasty under itself around the edge of the pie plate, even with the plate's rim, to build up the edge. (Note: Need a rim to contain the filling.) For a fluted edge, place your thumb on the inside of the pastry and your other thumb and index finger on the outside, press together. For a rope edge, pinch the pastry, pushing forward on a slant with your bent index finger and pulling back with your thumb.