When making pie crust...

...don't trim off edges until AFTER you've crimped or forked your pie crust edge. In fact, works best to leave the overhang, both on top and bottom crusts, do your edge decoration -- I like the fork prong indentation all the way around -- and then trim edges. If you trim first, and decorate after, your dough edge will be shrink away from the pie pan, become too skimpy, and also might darken very quickly! (In which case, put some tin foil over the top of your pie, while it's still in the oven.)