Remove one disk from the fridge, unwrap it, and place on a lightly floured surface. Roll the dough into a circle large enough to cover the pie pan, dusting the dough lightly with flour as needed to prevent sticking to the rolling pin, rotating and flipping it to prevent it from sticking to the surface. Ease the dough into a 9″ glass pie pan, and trim the top edges. Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid. Meanwhile, prepare the filling.