A typical pie crust will fit an 8”-9” pie, if you’re using a larger pie plate or slab pie, you’ll need “two” pie crusts. My recipe is for 2 pie crusts.if you want your pie crust thick and think you won’t have enough make two batches. Store any remaining pie crust in fridge, or cut into stipe, add some butter, cinnamon and sugar abs bake them until crispy for a fun treat!

Hi Anita, I usually roll the dough out after mixing it. If not wrap it in plastic wrap and place it in the refrigerator for a day or two. Any longer and I’d place the plastic-wrapped dough into a zipper plastic bag and freeze it. There are no preservatives so you’ll want to use it while it’s fresh.
I’m not sure what you meant by asking” do you top with another crust” depending on the recipe I’m using the pie crust in will depend if it’s a double crust, or just crust on the bottom, or I’ve filled ramekins with pie filling and just added pieces of crust on top.
If you have more questions, let me know.