Half of rolled out crust should be gently placed in pie plate. It is better to nestle the dough then shape it, than to pull the dough down to the shape of the plate. (if making individual pies cut the bottom crust about figuring about an extra inch on all sides, larger than the size of each tin)
Fill close to the top, but leave a little space so filling won't bubble over.
Dampen edge of crust with a damp cloth (so top crust will stick better.
Place top crust on and press edges down .
Trim off excess dough , and crimp edges.
Cut a small slit in the top crust, to allow steam to escape.
Bake at 425 degrees for approx. 30 minutes (mini pies will only take about half that time.
Serve once cooled.
Courtesy of Mom Foodie - Pineapple Pie Recipe find it at https://momfoodie.com/pineapple-pie-recipe/