Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
Preheat the oven to 425°F.
Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
Bake pie crust for 20 minutes.
Remove pie weights or bean, and bake for another 10 - 15 minutes until golden brown.
Remove from the oven and let cool completely on a wire rack, about 2 hours.