Remove pastry from the refrigerator and allow to soften slightly. Lightly flour surface of counter or cutting board, and using a floured rolling pin, roll the dough into a circle 2 inches larger than your pie plate. Fold dough into fourths and ease into pie plate, pressing into bottom and sides of dish. Fold under edges and flute or crimp as desired. (If using a refrigerated pie crust, follow package instructions for softening and placing in pie plate.)