When lining pie tins, what is the recommended method for the dough?

When lining pie tins, the recommended method is to stretch the dough slightly. This technique allows the dough to conform evenly to the contours of the pie tin, ensuring that it fits snugly without creating air pockets. Stretching helps prevent the crust from shrinking during baking, which is a common issue when the dough is not adhered correctly to the tin.

By applying a gentle stretch, the crust can maintain its shape and form an even layer, leading to better heat distribution and a more uniform baking process. This approach is particularly important for achieving a flaky and tender crust, as it helps avoid tough or chewy textures that can occur if the dough is packed too tightly or left too loose.

In contrast, packing the dough too tightly may lead to a dense crust and an uneven bake. Leaving it loose can result in shrinkage or the formation of blisters in the crust. Folding the dough over is not advisable as it can create excessive thickness and complicate the baking process, affecting the final texture of the pie.