3. Removed the chilled dough from the fridge, open the plastic with a pair of scissors (Pic 14).

Place the dough between two sheets of plastics to avoid sticking to the roller pin. Use a roller pin to roll out the dough into triangular shape (Pic 15, 16).

fold two times to make 1/3 of the original size. Cover with a sheet of plastic and roll out again (Pic 18-23);

Turn the triangular dough sheet 90 degrees, roll out and fold into 1/3 of original size. Wrap up again and store in the fridge for at least 30 minutes (Pic 24, 25).

4. Remove the chilled dough again, roll out, fold again and finally roll into triangular shape. Cut into two portions, with one portion 1/3 of the original size and the other 2/3 (Pic 26-29).

Remove the plastic at the top, put the pie pan up side down in the middle of the pie crust (Pic 35),

hold up the pan and turn over the crust gently (Pic 36-38).

Remove the plastic, and press the crust firmly into the pan. Do not stretch the piecrust (Pic 39-41).

Pour in the chilled fillings and smooth out the surface (Pic 42-43).