Generously sprinkle flour onto a sheet of parchment paper or pastry cloth
. Roll the dough into a circle with a rolling pin, using as much flour as you need so that it doesn't stick. It should be about 13-14 inches across. Invert the parchment paper onto a 9-inch pie pan and gently peel off the paper. (Or roll the dough onto a rolling pin and unroll into the pan.) Arrange the pie crust and gently tuck the overhanging dough underneath the edges to create a crust. Pinch or crimp the edges with your thumbs or a fork.