I have been doing well in terms of taste with my pie crusts, but in the aesthetic department, let's just say I have the more rustic look mastered.
If I want that sophisticated look particularly for a single crust pie, what do I do? I can't seem to roll pie crust out in a circle (I can roll other doughs in a circle) and the edges come out dry, craggly, and uneven, making it a tough place to start. What can I do when rolling it out to make the whole thing stay in a circle and keep the edges well-behaved?
I'd appreciate suggestions.