Remove one piece of dough (freeze the other piece for another time) from the fridge and allow to sit for 5 minutes or so to warm up enough to roll it out if need be. Dust your countertop well with flour, or cover the bench with some flour-dusted cling wrap or baking paper to prevent the dough from sticking. Roll out into a circle until it's wide enough to fill your pie pan with some overhang. Roll the dough around your rolling pin then unravel it gently onto your greased pie pan. Press gently into the edges and patch up any cracks. Leave about 2cm of overhang around the pie but trim the rest off. Roll the overhang underneath itself then crimp the edges (tutorial here)
. Prick the base of the crust a few times with a fork. Chill the crust in the fridge for an hour, or in the freezer for 30 minutes.