Transfer the dough to a 9-inch pie plate, rolling it back onto the rolling pin as you would a carpet. Set the pin over the pie plate at the edge nearest you and unroll the dough over and into it. Using your index finger, push the dough into the plate where the bottom meets the sides, pressing into the rim with your opposite thumb. Working around the pie plate, pinch the dough along the rim to make a lip that overhangs by 1⁄2 inch into the pie plate (this enables you to form a fluted edge), then flute the edges by interlocking your thumbs and index fingers, working your way around the rim. Freeze until the dough is as hard as a rock, 20 minutes to 1 hour (this will prevent the dough from shrinking as it bakes). Fill the crust as directed and bake, with or without a top crust.