Bettina Mitchell from Wichita, Kansas says…

“I can never get the right amount of dough when I divide it in thirds. Either there’s too much and I have to cut it or there’s not enough and I have to stretch it over a blank spot in the pie pan.”

Bettina (nice name, by the way) -
Almost all double crust pie crust recipes (even Penelope’s Ultimate Pie Crust) tell you to divide the dough into three balls. But let’s rethink this. Unless you’re going to bake again soon, the third ball will only remind you of all the things you just had to have but never used. So only make two balls, but make one larger and use that one for the bottom crust. The one on the bottom always needs more dough.