Carefully transfer the dough to the pie dish. Trim the excess dough, and pinch the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to allow steam to escape and keep the crust from bubbling up. Cover with plastic wrap, and refrigerate for another hour.
Tip: To transfer the dough into the pie dish, roll up the dough to a lightly floured rolling pin. Starting at the top of the pie dish, unroll the dough, adjusting it to the center of the pie dish.