Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
Prepare the pastry crust according to the recipe directions (recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).