Roll one of the piecrusts, on a lightly floured counter, out into a 12-inch by 15-inch rectangle (30-cm by 38-cm). Place the dough into a 9-inch x 13-inch x 1-inch sheet pan (rimmed baking sheet). Gently press the dough into the bottom, and up the sides, folding an overhang inside the pan (watch
this video to see how to roll out the crust).