Clean a 2-foot square work area and sprinkle lightly with flour. Remove dough from wrapping and place disk in center; sprinkle the top with flour.
Use a rolling pin to roll the dough in all directions, from center to edges, rotating a quarter turn and sprinkling more flour on top and underneath as necessary after each stroke.
When the disk reaches 9 inches in diameter, flip it over and continue to roll in all directions, until it is 13 to 14 inches in diameter and just under ⅛ inch thick.
Fold the dough circle in half and then in half again to form a triangle. Place the corner in the center of a Pyrex pie plate measuring 9- to 9 ½-inches across top.
Gently unfold dough to cover pan completely, with excess dough draped over edge of the pie pan. With one hand, pick up edges of dough and use the index finger of other hand to press dough into the pie plate bottom.
Use your fingertips to gently press dough against pan walls. Trim dough overhanging the pan to an even ½ inch all around.
Tuck the excess dough under itself so the folded edge is flush with the edge of the pie plate. Press the double layer of dough with your fingers to seal.
Once it's sealed press the dough at a 90-degree angle, press thumb and index finger about ½-inch apart to flute the edges. Repeat procedure all the way around.