Almost all double crust pie recipes say to divide the dough into three balls. Except it’s almost impossible to get the same amount of dough in each one. Either one ball has too much and it has to be cut and added to the third ball, it or there’s not enough dough and it has to be stretched over a blank spot in the pie. So let’s rethink this. Unless you’re going to bake again soon, and then only a single crust pie, the third ball will only remind you of all the things you thought had to have but never used. So no matter what the recipe says, only make two balls of dough, but make one larger and use that one for the bottom crust. The one on the bottom always needs more dough.