Prepare the bottom pie crust by rolling the dough out to 12-14 inches in diameter.
Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and ½ inches deep).
Using your fingers, gently press the dough into the pie plate , letting excess hang over.
Take a sharp knife and trim the overhanging dough. Shape again with fingers.
Take a fork and poke a few holes across bottom of crust.
Place in fridge to firm while you prepare your filling.
Roll out second pie crust, use leaf cutters to cut out decorations. Place on a parchment paper lined cookie sheet. Set in the fridge until ready to assemble.