Jackie Donner in Bismarck, North Dakota tells Penelope that, “Even when I roll out my dough enough to fit in the pie pan and have a half inch more overhang, I still end up stretching it to fit. Then I get bald spots.”

The trick here is that instead of stretching the dough across the bottom and up the sides of the pan, drape it into the center, even if you’re inverting it from a piece of parchment paper, then gently push and nudge the circle into the bottom creases, then up the side and over the rim. That way it’s like continuing the rolling out process, rather than sticking the dough someplace it’s not sure it wants to go.