How to roll out pie dough

2 pieces of waxed paper 12 x 12 for an 8 inch pie pan or tape pieces together to make wax paper 13 x 13 for a 9 inch pie pan.
1 rolling pin.
Pie plate
Sharp paring knife

Wet the table or counter top that you will be using to roll out the dough. Wetting it down will keep the wax paper from sliding around. A table may be better as it is lower and it will be easier to press down on the rolling pin. Place one sheet of the waxed paper on the table. Put the dough ball on this piece and flatten it out with your hands. Place the second sheet on top of the dough ball. Take the rolling pin and start flattening out the dough. Work around the dough, pressing and rolling. Peel off the waxed paper and put it back on, flip over the whole thing so the bottom sheet is now on the top, remove it and put it back on, then continue rolling out the dough. You will notice that the dough gets to a point where it doesn't seem to be thinning out as fast.

Peel off the waxed paper and put it back on and repeat the above process and continue rolling out the dough . Do this as many times as needed until the dough is roughly 2 inches larger than the pie pan. Then remove the top sheet of waxed paper and put it back on one last time (this makes it easier to place the dough in the pan without it sticking to the waxed paper), flip, and remove but do not replace the top piece of waxed paper. Now slowly place the dough-side down in the pie pan, remove the waxed paper on top very slowly, loosening up where it sticks. Carefully position the crust in the pie pan so that when you add the filling it doesn't tear. For a 2-crust pie do exactly the same thing with the second dough ball. The second crust will be placed on top of the filling.