Since I was making pies long before I got the Pie/Pastry Bible, I have a few things that I do when making crusts that work for me but might be a little different than the exact details Rose uses. Old habits die hard .
To see if I’ve rolled the pastry large enough, I normally measure the pan (from top edge down to the bottom, across the bottom and up the other side) to get the right diameter, and then leave the tape measure spread out just above the rolling aread so I can see when I’ve reached something a little larger than that size. I’ve also discovered that using pastry rings (little rubber bands that you put on your rolling pin to make the dough uniform thickness) normally results in a circle of roughly the right size, as Rose’s quantities are so well-calculated to the pan sizes she uses. And it’s just as important (if not more so) to have the pastry the right thickness, so it will bake properly (too thick, and it might not be crispy, too thin, and it may be too dark).
I normally have my pie pan chilled in the refrigerator before rolling, so that gives me a little extra time/cooling of the dough for trimming and forming the edge.
I’ve thought about getting the pastry mat that Rose recommends, as I do like the thought of the circles marked on the mat, but just haven’t gotten around to it yet.