Wonky, I like that word, even if it's not a real word. I think we all have come up with dough working methods that works for us. I find flipping the skin over and turning 180 degrees a couple of times and working with fingertips top to bottom helps me maintain round. Also proofing in a round container gets you most of the way there. I have to admit I don't make pies over 14". It's all good
Lots of vids out there with a number of methods. Practice makes perfect.