Take an edge of the dough (a scraper can be used to help), wrap it around the curve of the rolling pin/bottle and continue to roll the dough lightly around the pin/bottle, then transfer it onto the pie dish (not greased). Then unroll the dough into the dish, centering it and letting any extra hang over the edge. Lightly press the dough into the bottom and up the sides of the dish. Trim the sides of dough to about an inch of the rim of the pie plate. Fold the extra dough under itself, creating a thick rim that will make crimping the edges easier. If there are any cracks or the dough seems too thin, use the extra dough to make a patch. Crimp the edges by either pinching the dough around in a circle, or by using two fingers on one hand, placing a finger from the other hand in between to make a small wave, and continuing around the perimeter. Place the pie dish into the refrigerator for at least 30 minutes to re-chill. This will prevent the crust from shrinking while it cooks.