Gently dust flour onto a clear counter and onto a moving pin. (Alternatively, you are able to roll the dough out between two sheets of parchment plastic or paper wrap no flour needed.)
Place the dough around the floured surface and, while using pin, roll from you, using pressure evenly.
Rotate the dough clockwise while you work therefore it is evenly thin and is not folded irretrievably in to the counter. Gently dust the counter with flour while you work. But don’t go crazy using the flour. An excessive amount of flour all at one time constitutes a tough crust.
Still roll the dough in most directions til you have a 12-inch circle. (In case your folded dough doesn’t finish in a neat circle, you are able to trim it, and employ the trimmings to repair any rips, holes or bald spots.)
Transfer crust to some 9-inch cake pan by lightly moving up to the pin, then carefully unfurling it in to the pan. Fold over any excess dough. If you are not creating a top crust, then your crimp edges now.
Prick crust throughout having a fork, then chill crust for half an hour. Your crust has become prepared to fill or blind bake.